Nutrition Facts
6 servings
6
Savory Pie with Artichoke Hearts and Tapenade
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This savory tart is one of my favorites! It can be prepared all year round thanks to canned goods: artichoke hearts, black olives, and anchovies! This tart is made with a homemade crust, onto which a quiche filling is poured. Very delicious, it can be enjoyed as a starter, hot or cold, or as a main dish accompanied by a green salad.
Ingredients
150 Flour
70 Butter
2 Soured cream
1 pinch thyme
1 pinch Salt
6 Egg
20 Liquid cream
1 jar Artichoke heart
150 Black olive
100 Pine nut
5 anchovy fillets
50 Butter
1 turmeric
Thyme
salt and pepper
Directions
1
Prepare the pastry dough: in the bowl of a mixer, pour in the flour, a pinch of salt, add the softened butter and sour cream. Tear the thyme leaves. Using the dough hook, mix on speed 3 until you achieve a homogeneous dough, form into a ball, cover with plastic wrap, and refrigerate for 30 minutes. Meanwhile, drain the artichoke hearts.
2
In the mini chopper of the food processor, place the peeled garlic, thyme, and butter. Blend for a few seconds on the Pulse function.
3
In a pan, quickly sauté the artichoke hearts with the butter and thyme. Set aside and let cool. Prepare the tapenade: pit the olives (save about a dozen for decoration), then blend them with the anchovy fillets. Preheat the oven to 180°C.
4
Roll out the dough and line the tart pan. Prick the bottom with the tines of a fork. Cover with the tapenade, then add the artichoke hearts. Set aside in the refrigerator. Prepare your flan mixture: break the eggs into the bowl of the mixer fitted with the whisk this time. Add the heavy cream, turmeric, a little salt, and pepper. Mix gently at speed 2.
5
Finally, pour the flan mixture over the pie, decorate with olives and pine nuts. Bake for 25 to 30 minutes. Remove the pie from the oven and let it cool slightly.
Ingredients
Ingredients
150 Flour
70 Butter
2 Soured cream
1 pinch thyme
1 pinch Salt
6 Egg
20 Liquid cream
1 jar Artichoke heart
150 Black olive
100 Pine nut
5 anchovy fillets
50 Butter
1 turmeric
Thyme
salt and pepper
Directions
Directions
1
Prepare the pastry dough: in the bowl of a mixer, pour in the flour, a pinch of salt, add the softened butter and sour cream. Tear the thyme leaves. Using the dough hook, mix on speed 3 until you achieve a homogeneous dough, form into a ball, cover with plastic wrap, and refrigerate for 30 minutes. Meanwhile, drain the artichoke hearts.
2
In the mini chopper of the food processor, place the peeled garlic, thyme, and butter. Blend for a few seconds on the Pulse function.
3
In a pan, quickly sauté the artichoke hearts with the butter and thyme. Set aside and let cool. Prepare the tapenade: pit the olives (save about a dozen for decoration), then blend them with the anchovy fillets. Preheat the oven to 180°C.
4
Roll out the dough and line the tart pan. Prick the bottom with the tines of a fork. Cover with the tapenade, then add the artichoke hearts. Set aside in the refrigerator. Prepare your flan mixture: break the eggs into the bowl of the mixer fitted with the whisk this time. Add the heavy cream, turmeric, a little salt, and pepper. Mix gently at speed 2.
5
Finally, pour the flan mixture over the pie, decorate with olives and pine nuts. Bake for 25 to 30 minutes. Remove the pie from the oven and let it cool slightly.
Notes
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ppvleo
the taste of the tapenade is too overpowering
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