Tatin Di Carciofi Artichoke Tart
Elevate your appetizer game with this stunning Tatin di Carciofi, a savory artichoke tart that combines flaky puff pastry with the irresistible flavors of caramelized balsamic and thyme. Featuring tender artichoke hearts nestled in a golden, buttery crust, this Italian-inspired twist on the classic tarte Tatin is surprisingly easy to prepare yet elegant enough for any occasion. The dish brings together the earthy sweetness of artichokes, a hint of herbaceous thyme, and a touch of tangy balsamic for a perfectly balanced bite. Ready in under an hour, this artichoke tart is an ideal centerpiece for brunch menus, appetizers, or paired with a crisp green salad for a light and flavorful meal. Perfect for vegetarians and lovers of Mediterranean-inspired cuisine, this recipe is sure to impress your guests with every savory, caramelized forkful.
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Recipe Information
Ingredients
- 6 whole artichoke hearts (fresh or canned)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon thyme leaves (fresh)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 sheet puff pastry sheet
- 2 tablespoons all-purpose flour (for rolling pastry)
Instructions
Preheat your oven to 375°F (190°C).
If using fresh artichokes, trim and steam them until tender, then quarter and remove the choke. If using canned artichoke hearts, drain and pat them dry.
Heat a 10-inch oven-safe skillet over medium heat. Add butter and olive oil, allowing them to melt together.
Sprinkle sugar evenly over the melted butter and let it caramelize slightly for about 2 minutes without stirring.
Arrange artichoke hearts in the skillet, cut side down, in a circular pattern. Drizzle with balsamic vinegar and sprinkle with thyme, salt, and black pepper.
Cook the artichokes for 5-7 minutes, gently pressing them into the caramelized mixture to absorb flavor.
Roll out the puff pastry slightly on a floured surface to ensure it will cover the entire skillet. Lay the pastry over the artichokes, tucking the edges around them carefully.
Using a fork, prick the puff pastry surface a few times to allow steam to escape during baking.
Bake the tart in the preheated oven for 25-30 minutes or until the puff pastry is golden and puffed.
Remove the skillet from the oven and allow it to cool for 5 minutes. Place a large plate or serving platter over the skillet and carefully invert the tart onto the plate.
Serve warm or at room temperature as a standalone dish or with a fresh green salad.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 29.9 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2604 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
