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Artichoke tart by Mauro Colagreco.

©Matteo Carrasale courtesy of Mauro Colagreco

Artichoke tart by Mauro Colagreco

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

17 November, 2023
Average: 4.4 (5 votes)

serves for

12

ingredients

Artichoke puree
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
Artichoke sledges
Spiny artichokes
12 pieces
Breton artichoke
3 pieces
Water
1l/4 cups
Lemon juice
1 lemon
Grey salt
to taste
Puff pastry (1 pie of 30cm)
All purpose flour
1kg/2.2lbs
Water
500ml/2 cups
Unsalted butter
200g/7 oz
Salt
20g/0.7 oz
Butter
750g/1.7lbs
Plating and finishing
Comté cheese
90g/3.2 oz
Truffle
30g/1 oz (optional)

Step 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.  

Step 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.  

Step 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. 

Step 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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A close-up of Mauro Colagreco

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