Artichoke and Prosciutto Tart

September 17, 2012

This recipe also comes from J. Silverman Hough’s book on small plates with wine, and it is a lovely accompaniment to dry white wines. For my wine and cheese party, I cut the puff pastry into smaller bites before baking rather than making one larger tart as below.

You will need:

  • 1 leek, white and light green parts only, cut into thin slices and roughly chopped
  • 2 small red bliss potatoes, cut into 1/8-inch slices
  • 1 sheet (half a package) puff pastry, thawed
  • 1 1/4 c Gruyere cheese, shredded and divided
  • 4 oz artichoke hearts, quartered lengthwise (thawed or marinated; roughly 1 cup)
  • 2-3 slices of prosciutto, cut into thin strips
  • 1 1/2 t fresh flat-leaf parsley, chopped
  • 1 1/2 t fresh tarragon, chopped
  • 1 lemon wedge

Then you will…

  1. Bring a medium saucepan of well-salted water to a boil over medium-high heat.
  2. Add the leeks and cook until tender, 1-2 minutes. Remove the leeks with a slotted spoon and place on a paper towel-lined plate.
  3. Add the potatoes to the boiling water and cook until tender 2-3 minutes. Drain. Set the potatoes with the leeks and reserve for use later.
  4. Line a baking sheet with parchment paper.
  5. On a floured surface, roll out the puff pastry to a 10-inch square. Transfer to the prepared baking sheet.
  6. Using a fork, pierce the pastry all over. Refrigerate the dough for at least 20 minutes or up to a day.
  7. Preheat the over to 400 degrees.
  8. Sprinkle 3/4 cup of the cheese on the pastry dough, leaving a one-inch border. Arrange the potatoes, leeks, artichokes and prosciutto on top.
  9. Sprinkle with the remaining 1/2 cup cheese. Bake until golden, about 25 minutes.
  10. Just before serving, sprinkle with the fresh chopped herbs and squeeze the lemon wedge over the top.
  11. Serve warm or at room temperature.

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