Artichoke Tart with Manchego

artichoke tarte with manchego cheese

Spring has finally arrived! The weather is beautiful and everybody is spending time outside. Time for a spring tart.

I saw these beautiful purple baby artichokes on friday afternoon at a greengrocer in our neighbourhood. The people at the shop are so sweet. All the vegetables look so good and they are nicely arranged on box shelves. If you want to buy something they assist you pick the greens and put them in your produce bag. No self-service. Quite old fashioned like back in the mom-and-pop grocery store days but I find this very sweet.

mini artichokes

crust with artichokes

manchego for artichoke tart

Make sure you only use soft artichoke leaves for the tart as you use them uncooked for the topping. That’s why baby artichokes are so great. And these purple ones have such a beautiful colour.

For the cheese I chose Manchego. Manchego is one of my favourite types of cheese. Its aromatic itensity is a perfect fit for this tart. I bought a little too much yesterday. I just cannot say no to cheese. It’s my weak point.

artichoke tart from the oven

piece of artichoke tart

What you need for the pastry:

  • 150g wheat flour
  • 2 eggs
  • 100g butter
  • A pinch of salt

  • What you need for the topping:

  • 300g baby artichokes
  • 150 Manchego cheese
  • 1 handful of fresh basil leaves, finely chopped
  • 200g sour cream
  • 2 eggs
  • 3 tablespoons water
  • 1 teaspoon salt and some freshly ground pepper
  • A pinch of nutmeg

  • Steps:

  • Combine flour, butter and eggs in a bowl
  • Mix with a blender and then knead the dough with your hands until smooth
  • Form a little dough ball, wrap it in plastic foil and let it rest in the fridge for one hour
  • Roll out the dough on a workplate
  • Grease the tart pan and lay out the dough
  • Preheat the oven to 180°C
  • Prepare the artichokes: remove the outer leaves and the hard bottom
  • Fill the tart with the artichoke leaves and the basil
  • Grate the Manchego cheese on top
  • Combine sour cream, eggs and water in a bowl and season, then mix well
  • Pour the cream evenly over the tart
  • Put in the oven for about 30 minutes
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    78 responses

    1. How lovely! I love the shower of petals. And anything with Manchego always gets my attention. Beautifully simple instructions. Fabulous photography too. Congratulations on being freshly pressed.

    2. Oh wow, this looks absolutely mouth-watering! So scrumptious! I’ll have to go find some baby artichokes now. Thanks for the amazing-sounding recipe!

    3. I can’t wait to try this! Sounds delicious. I love artichokes and the you add manchego, can’t go wrong with that.

    4. Looks absolutely delicious & healthly! It’s great that you are choosing ingredients that are within the season, that only add to the freshness of the meal.

    5. What is it about cheese that makes so many fans of it? :P This tart looks fabulous! I have never in my life even seen baby artichokes to buy – southern US produce is rather lame – but when I do, I will definitely have to try this.

    6. When I first glanced at this post I thought those artichokes were purple tulips! What a gorgeous color on those babies. And I bet the manchego went beautifully in this. Definitely giving this one a whirl :)

    7. Hello, I have just discovered your blog and I really love it.Congratulations. I would like to know if it is possible to use tinned artichokes in this recipe because it is difficult to find baby artichokes where I live. Thank you very much and sorry for my english.

    8. Questa è una ricetta molto interessante! Gradevole anche da guardare. Io proverò a cucinarla appena sarò riuscita a tradurre le tue indicazioni, perchè la mia conoscenza della lingua inglese è pessima!Sono italiana e il formaggio che tu usi, io non lo conosco e quindi lo sostituirò con un altro dal gusto e dalla consistenza simili. Grazie

    9. a recipe that is not usual for French cooking.I should try this tart.
      Thanks
      Chantal ( a french cook)

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