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.
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.
What you need for the pastry:
What you need for the topping: