Artichoke Tart
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:13pm

Ingredients




1 Blind-baked pie crust in a 10" fluted
tart pan
2 tablespoons Olive oil
1 ounce Pancetta julienned
cup Minced onion
2 tablespoons Minced shallots
6 ounces Julienned artichoke hearts
1 tablespoon Minced garlic
cup Heavy cream - (to ½ cup)
3 tablespoons Chiffonade of fresh basil
Juice of one lemon
cup Grated Parmigiano-Reggiano cheese
cup Grated Asiago cheese
Salt to taste
Freshly-ground black pepper to taste
1 cup Herbed tomato sauce warm
1 tablespoon Chiffonade basil
2 tablespoons Grated Parmesan cheese

Preparation

1 Preheat the oven to 350 degrees. 2 In a saute pan, heat the olive oil. Saute the pancetta for 1 minute. Add the onions and shallots, saute for 2 to 3 minutes. Add the hearts and garlic and continue sauteing for 2 minutes. Add the cream. Season with salt and pepper. Stir in the basil and lemon juice. Remove from the heat and cool. 3 Spread the artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses over the mixture. Bake for 15 to 20 minutes or until the cheeses have melted and are golden brown. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with grated cheese and basil. 4 This recipe yields 8 servings.