These photos don’t do justice to the beauty of this Artichoke Tart. It’s one of the most wonderful, special, healthy and tasty tarts that I’ve ever had. It’s fancy, yet very rustic- exactly my style! It’s the perfect meal to serve for lunch or as a light dinner.
What makes this tart so special?
This is not your everyday tart. Its dough already makes it truly special: it’s a homemade, whole wheat Shortcrust pastry with linseeds. Healthy and tasty, what more could you want? !
Also, the way you assemble this Artichoke Tart is different than how you might usually do it. To make it look as beautiful as it deserves, assemble it top down, meaning, start by layering the artichokes.
How to make this Artichoke Tart
Start by making a Shortcrust Pastry with whole wheat flour. Add some linseeds or any other kinds of seeds you like for a special twist. Then, it’s time to prepare a flavorful marinade for the vegetables. Since you need a lot of artichoke hearts, and to make things easy, I use canned artichokes.
Aside from the artichokes, I added red onions and zucchini as additional vegetables, but feel free to use any other kinds of veggies you like, just make sure that they have about the same cooking time.
The assembly of the tart is an important part of this recipe, because you want it to look wonderful. To do so, assemble it upside down, meaning, start with the artichokes and finish it off by adding the dough on top. Make sure you arrange the artichokes tightly next to one another, without spaces in between. Next, add on top the onions and the zucchini, trying to make as even a layer as possible. Finally, cover the whole thing with the shortcrust pastry.
The trickiest part can be flipping over the tart after you’ve baked it. But this is the only way; so, do it quickly, t and with lots of self-confidence; you’ve got this =)
So now, level up your tart repertoire and try this tasty, vegetarian beauty!
- Tart pan with a diameter of 23-25 cm
- 200 g whole wheat flour plus a little more for rolling out
- 5 tbsp of linseeds
- 1 tsp salt
- 120 g butter cold and cut into cubes
- 2 tbsp cold water
- 1 tbsp apple cider vinegar
- 8 tbsp olive oil
- 2 tbsp apple cider vinegar
- 4 garlic cloves finely grated
- 2 tsp red chili flakes
- 2 tsp fresh thyme
- 1 tsp honey liquified
- 1 tsp salt
- 1 tsp black pepper
- 500 g jar artichoke hearts
- 2 red onions
- 2 zucchini
- A little arugula if you like
- A little Parma ham cut into thin strips, if desired
- Method using a food processor:
- Place the flour, linseeds and salt in the food processor bowl and pulse to combine. Add the butter and pulse until it is the size of breadcrumbs. In a small bowl, combine the vinegar and ice water together. Slowly pour the vinegar water into the food processor, pulsing to combine. Continue to pulse just until the dough begins to hold together, about 1-2 minutes. Transfer to a clean work surface and pat together, without massaging the dough. Shape the dough into a round disc, wrap it in plastic wrap, and refrigerate for at least 1 hour, for up to 3 days.
- For the marinade, mix together all the ingredients thoroughly in a large bowl.
Vegetables / Assembly
- Line the tart pan, ideally with removable edges (springform), with parchment paper.
- Drain and halve the artichoke hearts. Slice the onions into thin slices, without separating them. Finely slice the zucchini.
- First, toss the artichoke hearts in the dressing and place them nicely in the tart pan, with the leaves face down. Make sure not to leave any spaces in between them. Drizzle the marinade on the onions and arrange them as neatly as possible on top of the artichoke hearts. Toss the zucchini slices into the marinade and place them on top of the onions, creating an even layer. Press down the vegetables slightly, and set aside in the fridge.
- Roll out the shortcrust pastry to a thickness of approx. 2-3 mm on a lightly floured surface, into the shape of a round disc, slightly larger than the tart pan. Place it on top of the zucchini slices and carefully cut off the excess edge so that the base of the dough fits the tart pan precisely. Pierce several times with a sharp knife.
- Preheat the oven to 180 °Celsius (356° Fahrenheit).
- Bake on the middle rack of the preheated oven for approx. 30 minutes until the dough is fully baked and no longer soft. Remove it from the oven, letting it cool off briefly before loosening the edges from the tart pan with a knife.
- If you use a tart pan with removable edges, remove them now from the tart pan, in order to flip the tart more easily. Place a large serving plate or cutting board on top of the cooked crust and turn the entire tart over in one go.
- If you like, sprinkle it with a little arugula and Parma ham, and serve immediately.