Artichoke Tart

Name: Artichoke Tart
Yield: Serves 6
Cuisine: Peruvian
Ingredients: 3 cups milk; ½ cup Parmesan cheese; Salt, pepper, and nutmeg (to taste); 4 eggs; 2 cups baby artichokes or artichoke hearts; 5–6 tablespoons iced water; 1 tablespoon olive oil; 3 tablespoons flour; 1 garlic clove, minced; 3 tablespoons butter; ½ cup red onion, finely chopped; 1 teaspoon salt; ½ cup vegetable shortening; ½ cup butter; 2½ cups flour; 1 teaspoon sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

The usual way of making this tart is to cover it with a top crust. This time, however, I choose to leave out the extra layer just to enjoy more of the exquisite filling with fewer distractions.

Ingredients

For the crust

2½ cups flour
½ cup butter
½ cup

Americas
Peru
Starter
Pastry
Main course
Vegetarian

Method

In a food processor, combine all the ingredients for the crust—except the water—until they acquire the texture of raw oatmeal.
Start adding the water, 1 tablespoon at a time, and pulse until a dough forms.
Wrap this dough in plastic film and refrigerate fo