Tart with artichokes, goat cheese, bacon and spinach

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14634

Preparation

45 min

Baking Time

60 min

Servings

This recipe will make you love artichokes!

Ingredient

  • 1 pack of dough for tarts
    Or
  • 250gr. flour
  • 130gr. butter Epiros (in pieces / room temperature)
  • 1 pinch of salt
  • 1 tsp. sugar
  • 1 egg
  • 1-2 tbl. cold water
  • A little Thyme fresh or dr

For the stuffing:

  • 6 fresh artichokes or (1/2 kg frozen)
  • 1 lemon
  • 1 onion
  • 1 tbsp butter Epiros 50-50
  • 150gr. Epiros goat cheese
  • 150gr. bacon
  • 100g Parmesan
  • 1/2 glass of white wine
  • 4 eggs
  • 300gr. yoghurt
  • 10 pieces of tomato
  • 20 leaves of spinach

Execution

  1. For dough:
    Sift the flour, turn it into a rock and add all the ingredients in the center. Stir slowly until the mixture becomes wet as sand. Finally, add the water and, if necessary, add more 1kg of water. We make a nice, ductile dough, we work it a bit to unite the materials. Wrap it with a membrane and put it in a refrigerator for half an hour.
  2. For the stuffing:
    Clean the artichokes (if we get fresh) and place them in a bowl of water and lemon juice to avoid tanning. We cut them into slices. If frozen, put them directly into the pan (cut).
  3. In a pan heat the Epirus butter 50-50 and sauté the onion. Once tender, add the artichokes, bacon and continue sauté for another 3 minutes and quench with the wine. Continue until the wine is evaporated and the artichokes softened.
  4. In a bowl place the eggs and slowly add the yoghurt, continuously tapping with fork, add the parmesan (after holding a little to the end), a little salt and homogenize our mixture.
  5. Remove the dough from the refrigerator. As it is frozen, put the dough between 2 sheets and open with a thick fake. Place on a 26 centimeter buttercake and spread our dough. Place on some weight, such as pulses, so that the dough does not swell and bake for 25 minutes in a preheated oven at 160 degrees. Remove the legumes and add the stuffing with the artichokes and then the goat (after breaking it with our hand), the sun-dried tomato and the spinach leaves. Finally, add the mixture to the yoghurt, taking care to cover the whole surface and put the remaining parmesan on top. Bake in preheated oven for about 30 minutes until our tart has browned.

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