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Artichoke tart by Mauro Colagreco

Difficulty
Intermediate
Total Time
3H 18MIN
Cuisine

Ingredients

Breton artichoke: 3kg/6.6lbs

Olive oil: as needed

Grey salt: to taste

Bay leaf: 1

Thyme: 1 sprig

Water: 1l/4 cups

Lemon juice: 1 lemon

Spiny artichokes: 12 pieces

Breton artichoke: 3 pieces

Water: 1l/4 cups

Lemon juice: 1 lemon

Grey salt: to taste

All purpose flour: 1kg/2.2lbs

Water: 500ml/2 cups

Unsalted butter: 200g/7 oz

Salt: 20g/0.7 oz

Butter: 750g/1.7lbs

Comté cheese: 90g/3.2 oz

Truffle: 30g/1 oz (optional)

A classic recipe making use of two types of artichoke, and truffle, from Mirazur's Mauro Colagreco.

Method
01.
For the artichoke puree

Clean the artichokes, turn them, discard the hay, cut the hearts into thin slices and store them in a bowl with the water and lemon juice.

In a rondeau with olive oil, cook the well-drained artichokes, without browning, with the thyme and bay leaf until tender. Blend in a blender to obtain a smooth puree.

Cool and store in the fridge.  

02.
For the artichoke sledges

Clean the artichokes and cut them into strips (keep them in water with lemon juice to prevent them from oxidising).

Cook for 45 seconds in boiling water with more lemon juice and salt.

Drain and set aside.  

03.
For the puff pastry

Knead the first 4 ingredients into a homogeneous dough. 

Let rest for 20 to 30 minutes in the refrigerator. 

Roll out the dough into a rectangle of 50cm x 60cm and put the cold sheet of butter in the centre of it. 

Next, make 6 simple folds of 3. 

Once the sheet is obtained, roll it out to a thickness of 3mm. Cut into circles 12cm in diameter. Line circles to 9 cm in diameter. Cover with aluminium foil and make the weight with rice or lentils. Place in the cell before cooking. 

Bake at 170°C/325°F for 15 minutes and sprinkle the edge with a piece of scissors. 

04.
For the plating and finishing

Finely chop the Comté cheese with a slicer and spread over the baked puff pastry. Make a brunoise with the truffle and set aside.  

Fill the pie with artichoke puree and spread it well with a spatula. Arrange the truffle brunoise. Use the 2 types of artichokes to fill the flower-shaped pie.

Then bake at 180°C/350°F for 15 minutes, until the artichokes are hard.

 

 

 

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