Artichokes. These edible flowers are one of the most gorgeous vegetables for me. As tasty as beautiful! I love them just roasted and sprinkled with a lemon juice or with hummus. A week ago I’ve made a tart with artichokes and added a few roasted aubergines. They made the taste more sweet and tender. So buy some artichokes and grab the recipe!
Artichoke & Roasted Aubergine Tart
(28-30 cm in diameter) 400 g puff pastry 6-8 artichokes 3 medium sized aubergines 2 eggs 2 tbsp soured cream 80 g cheddar (grated) pinch of sea salt half of a lemon + bowl with a cold water
Heat the oven to 180C degrees. Roast aubergines for about 30-40 minutes on the rack. Remove the skins and cut. Place into a medium bowl and set aside.
Prepare a bowl with a cold water, squeeze half a lemon into it. Clean your artichokes. I like this tutorial “How to clean artichokes” showing how to do that step by step. Boil the artichoke hearts for about 15-20 minutes until soft. Let them cool. Mix them with the cut aubergines in a medium bowl. Sprinkle with salt and pepper.
Roll out the puff pastry and cut a circle for your baking pan. You can buy ready to use pastry or make an easy quick puff pastry using my recipe here.
Place artichokes and aubergines onto the tart base, sprinkle with grated cheese. Beat the eggs with soured cream and pour into the filling.
Heat the oven to 165C degrees and bake the tart for about 40-50 mins. If the filling become to golden before the crust than cover it with a circle of foil.
This tart is delicious served warm and cool as well. Enjoy!