Torta di Carciofi

Artichoke and Egg Tart

Preparation info

  • Serves


    • Difficulty


Appears in

Cucina Ebraica: Flavours of the Italian Jewish Kitchen

Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

This is my adaptation of a recipe from La cucina nella tradizione ebraica. Because this tart is very rich, a small slice will suffice. Make sure the artichoke hearts are not overcooked, or they will not slice easily. The eggs can be boiled for 6 or 7 minutes, as they will continue to cook in the tart. Chill them after peeling for easy slicing.


For the Pastry

  • cups all-purpose flour
  • Pinch of salt
  • 6 tablespoons chilled unsalted butter
  • 1 egg, lightly beaten
  • 1 to 2 tablespoons water, or as needed


    To make the pastry, stir together the flour and salt in a bowl. Cut in the butter with knives or a pastry blender until the mixture resembles coarse meal. Blend in the egg and as much water as needed for the dough to come together into a rough ball. Flatten into a disk, place in a plastic bag, and refrigerate 1 hour. Select a 9- or 10-inch deep-dish pie pan, a fluted tart pan with a removable bottom, or a 9-inch springform cake pan.

    On a lightly floured board, roll out the pastry into a 12-inch round inch thick. Carefully transfer the dough round to the pan and trim the edges. Fold under and crimp. Chill.

    Preheat an oven to 375 degrees F.

    While the pastry is chilling, prepare the filling: Have ready a large bowl of water to which you have added the lemon juice. Working with 1 artichoke at a time, remove the stem and all the leaves until you reach the pale green heart. Peel away the dark green area from the base. Drop into the lemon water. Bring a saucepan of water to a boil. Drain the artichokes, add to the boiling water, and cook until just tender, about 15 minutes. Drain and, when cool enough to handle, cut in half lengthwise and scoop out and discard the chokes. Slice the halves lengthwise.

    Arrange the artichokes in the pastry shell. Top with the slices of hard-boiled egg. Sprinkle with salt and pepper and a generous grating of nutmeg. In a bowl, whisk together 2 cups cream and 2 eggs until well blended, then season with a little salt and pepper. Pour the cream mixture over the eggs and artichokes. If the liquid does not cover the egg slices, add more cream as needed to cover.

    Bake until golden, 30 to 40 minutes. Remove from the oven and place on a rack. Let cool for 10 to 15 minutes, then slide the tart onto a serving plate. Serve warm, cut into wedges. This is also delicious served at room temperature, but you must be sure that the hard-boiled eggs were covered with the cream mixture, or as the tart sits, the eggs will develop hard edges where they are exposed to the air.