Name: Torta di Carciofi (Artichoke and Egg Tart)
Yield: Serves 8
Cuisine: Italian
Ingredients: Pinch of salt; Freshly grated nutmeg to taste; Salt and freshly ground pepper to taste; 1½ cups all-purpose flour; 3 or 4 hard-boiled eggs, peeled and sliced; 1 to 2 tablespoons water, or as needed; 6 jumbo or 8 large cooked artichoke hearts; 1 egg, lightly beaten; 6 tablespoons chilled unsalted butter; Juice of 1 lemon; 2 to 2½ cups heavy cream, or as needed; 2 eggs

Preparation info

Serves
8

Difficulty
Medium

Appears in

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.