Artichoke and Parmesan Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp fine salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g artichoke hearts, drained (jarred or canned)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100g Parmesan cheese, finely grated</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 lemon, zested</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp grated nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional, for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the pastry, combine the flour and salt in a large bowl or food processor. Add the cold butter cubes and rub with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. Working with cold butter creates pockets of fat that will steam during baking, creating those delicious flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the egg yolk with 2 tablespoons of ice-cold water and gradually add to the flour mixture, stirring with a knife until it begins to come together. If needed, add the remaining tablespoon of water. The dough should be moist enough to form a ball but not sticky. The minimal handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and firms up the butter, giving you a better result when rolling and baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (fan 160°C/gas mark 4). On a lightly floured surface, roll out the chilled dough to about 3-4mm thickness, creating a circle large enough to line your tart tin with a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully lift the pastry over the tin and gently press into the corners and up the sides without stretching the dough. Trim any excess leaving a small overhang to account for shrinkage. Prick the base with a fork, line with parchment paper, and fill with baking beans or rice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake the pastry case for 15 minutes, then remove the paper and beans and bake for a further 5-7 minutes until the base is lightly golden and dry to the touch. The blind baking ensures your pastry is partially cooked before adding the wet filling, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry bakes, prepare the filling. Pat the artichoke hearts dry with kitchen paper and roughly chop, leaving some larger pieces for texture. Spread the artichokes evenly over the bottom of the pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a bowl, whisk together the eggs and cream until well combined. Stir in three-quarters of the grated Parmesan, garlic, thyme leaves, lemon zest, black pepper, and nutmeg. The eggs provide structure while the cream adds richness, creating a silky custard-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the egg mixture over the artichokes in the pastry case, ensuring an even distribution. Sprinkle the remaining Parmesan over the top. Reduce the oven temperature to 170°C (fan 150°C/gas mark 3).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the tart for 25-30 minutes or until the filling is set with a slight wobble in the center and the top is golden. The lower temperature ensures the custard cooks gently without curdling or cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool in the tin for 10 minutes before carefully removing. This resting period helps the filling to set completely. Serve warm or at room temperature for the best flavor. If you'd like, garnish with a few fresh thyme leaves and an extra sprinkle of Parmesan just before serving.</li></ol>