Artichoke and Parmesan Tart Recipe

Master this homemade Artichoke and Parmesan Tart with our easy baking recipe that delivers restaurant-quality results. Learn how to create the perfect buttery shortcrust pastry and silky custard filling enhanced with marinated artichokes and aged Parmesan for the best savory tart you'll ever taste.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

35 mins

Serves:

1 tart (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp 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">300g marinated artichoke hearts, drained and quartered</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">100g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">2 cloves garlic, finely minced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">Pinch of grated nutmeg</li><li class="ingredients-single-item">Salt to taste</li></ul>

Equipment

<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">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the pastry, place the flour, salt, and cold cubed butter in a food processor (or use your fingertips) and pulse until the mixture resembles breadcrumbs. This cold butter technique creates pockets of steam during baking, resulting in flaky layers. Add the egg yolk and 2 tablespoons of ice-cold water, then pulse again just until the dough comes together – add the extra tablespoon of water only if needed. The less you work the dough, the more tender your pastry will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a flat disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching it. Trim any excess pastry, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the base is pale golden and set. The blind baking ensures your pastry base will be crisp, not soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry case is cooling slightly, prepare your filling. Pat the artichoke hearts dry with kitchen paper to remove excess moisture – this prevents a watery filling. In a large bowl, whisk together the eggs, cream, and milk until well combined but not too aerated (too much air can cause the custard to puff and then collapse).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add 75g of the grated Parmesan (reserving the rest for topping), minced garlic, thyme leaves, pepper, nutmeg, and a pinch of salt to the egg mixture. Whisk gently to combine. The nutmeg enhances the savory flavors without being detectable as a separate note.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange three-quarters of the artichoke pieces evenly over the base of the pastry case. Carefully pour the egg and cheese mixture over the artichokes, ensuring it doesn't overflow. Place the remaining artichoke pieces decoratively on top and sprinkle with the reserved Parmesan cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 25-30 minutes, until the filling is set but still has a slight wobble in the center – it will continue to firm up as it cools. The perfect custard should be trembling like jelly when gently shaken; if it's too firm, it will be rubbery rather than creamy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool for at least 15 minutes before removing it from the tin – this resting period helps the custard to set fully. Serve warm or at room temperature for the best flavor experience, with a crisp green salad on the side if desired.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Artichoke and Parmesan Tart?

The key ingredients include plain flour, unsalted butter, eggs, double cream, whole milk, marinated artichoke hearts, and Parmesan cheese. The flavour is enhanced with garlic, fresh thyme, black pepper, and a pinch of nutmeg for a sophisticated Mediterranean taste profile.

How to cook Artichoke and Parmesan Tart at home?

Learn how to cook Artichoke and Parmesan Tart by first creating a buttery shortcrust pastry that needs to be blind baked until golden. Then prepare a silky custard filling with eggs, cream, milk and Parmesan, arrange marinated artichoke hearts in the pastry case, pour over the custard mixture, and bake until just set with a slight wobble in the centre.

What's the secret to achieving a perfectly crisp shortcrust pastry base for a savoury tart?

The secrets are using cold butter, minimal handling of the dough, proper chilling (at least 30 minutes), and thorough blind baking with baking beans. Blind baking creates a moisture barrier that prevents the wet filling from making your pastry soggy, resulting in that coveted crisp texture.

Can I make this Mediterranean-style tart ahead of time for a dinner party?

Yes! You can prepare the pastry case a day ahead and keep it covered at room temperature. The entire tart can be baked up to 24 hours in advance and refrigerated. Serve at room temperature or gently warm in a low oven for 15 minutes for optimal texture and flavour.

What are the best side dishes to serve with a savoury artichoke tart?

A simple green salad with lemon vinaigrette perfectly complements the richness of the tart. Other excellent pairings include roasted Mediterranean vegetables, marinated olives, or a light tomato soup. For wine pairing, try a crisp Sauvignon Blanc or a light Pinot Noir.

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