Artichoke and Parmesan Tart Recipe

<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>

<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>

<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>