Antonio Carluccio’s Swiss Chard and Artichoke Tart

Swiss Chard And Artichoke Tart

This vegetarian tart combines fresh ricotta with artichoke hearts and Swiss chard for a dish bursting with flavour.

Serves 6-8 people 

Ingredients
For the pastry:
• 1kg shortcrust pastry
• 1 medium egg

For the filling:
• Extra virgin olive oil
• 12 small raw artichoke hearts, halved (if cleaning the artichokes yourself, remove the tough outer leaves and scrape out the fluffy choke in the centre, if there is one)
• 1 small onion, peeled and finely chopped
• 1 tablespoon salted capers, desalted
• 1 small bunch of fresh flat-leaf parsley, chopped
• 1kg Swiss chard leaves (not stalks) or spinach
• 250g fresh ricotta cheese
• 4 medium eggs, beaten
• 60g parmesan, freshly grated
• Freshly grated nutmeg
• 12 quail’s eggs, boiled for 3 minutes and shelled
• Salt and freshly ground black pepper

Method
1 Heat 6 tablespoons of olive oil in a large lidded pan.
2 Add the artichoke hearts, onions, capers, parsley and a little water, and braise, covered, until tender for about 10-15 minutes, then drain.
3 Blanch Swiss chard leaves in salted water for a few minutes and drain. When cool enough to handle, squeeze out the water and chop leaves coarsely.
4 Mix the Swiss chard with the ricotta and beaten eggs, the Parmesan, a few grates of nutmeg and some salt and pepper to taste. Add the artichoke mixture and mix well together.
5 Preheat the oven to 200°C.
6 On a floured surface, roll the pastry out to a 5mm thickness.
7 Grease a fluted 27cm loose bottomed tart tin with a little olive oil, then line with the pastry. Cut off any surplus, which you will need for the lattice.
8 Line the pastry in the tin with baking paper and baking beans, and cook for 5 minutes to crisp the base. Cut the remaining pastry into thin strips.
9 Pour the filling into the pasty-lined tart tin, push in the quail’s eggs, and cover with a lattice of pastry strips.
10 Brush these with the beaten egg and then bake in the oven or 35 minutes. Serve hot or cold.

Recipe extracted from Antonio Carluccio’s latest cookbook, ‘Vegetables’.

PLUS: Experience the joy of vegetables with Carluccio’s new Autumn Winter menu.

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