Artichoke Tart


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


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