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How To make Artichoke Tart In Walnut Pastry
8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 t Salt
1 c All purpose flour
1/2 t Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 ea Garlic clove, finely minced
4 T Butter
1 x Ground pepper to taste
8 oz Gruyere cheese, grated
1/2 c Walnuts, toasted, cooled
Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PAStrY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line
chilled pastry with large sheet of aluminum foil and fill with
How To make Artichoke Tart In Walnut Pastry's Videos
Artichoke Tart Walnut - Kitchen Cat
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★ Kitchen Cat ★ Artichoke Tart Walnut Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : All Purpose Flour
1/2 pt : Salt
8 tb : Cold Unsalted Butter, Cut Up
8 oz : Gruyere Cheese; Grated
8 : Chopped Scallions,
6 oz : Jar Marinated Artichoke
1 : Egg
1/2 pt : Salt
4 tb : Butter
1 c : Garlic; Minced
1 c : Light Cream
3 : Eggs
Ground Pepper to Taste
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Make this Tart for your Spring Dinner Table: Artichoke & Feta Phyllo Tart
Print this recipe here:
Ingredients
1/2 pound #4 phyllo, thawed and at room temperature
4 oz butter, melted
14 oz (400g) canned artichoke hearts, drained
1/2 cup or more heavy whipping cream
4 oz (100g) graviera cheese, parmesan, or gruyere, shredded
4 oz (100g) feta cheese
60 ml olive oil
2-3 tablespoons capers, drained
6-7 sun-dried tomatoes packed in olive oil
2 tablespoons finely chopped fresh parsley or thinly sliced scallions
Instructions
Preheat the oven to 400 °F, 200 °C.
In a small mixing bowl, add the feta and mash it with a fork. Add the heavy cream, and the shredded cheese.
Line a baking tray with parchment paper and layer the phyllo on top. Drizzle the melted butter between each phyllo layer.
Spread the cheese mixture on the top layer of the phyllo.
Slice the artichoke hearts in half and arrange them on top of the cheese.
Slice the sundried tomatoes and place them in between the artichokes.
Sprinkle the capers in between the artichoke hearts and drizzle the top of the artichokes with the olive oil.
Brush the edges of the phyllo with the remaining melted butter and roll the edges to create a rustic border.
Bake on the center rack of the oven for about 35 minutes.
Allow the tart to cool for 10 minutes and then cut into squares. Garnish with scallions or parsley.
Serve with a salad and tzatziki. Kali Orexi.
Notes
The Graviera cheese can be substituted for, mild cheddar, parmesan, gruyere, or your favorute cheese.
The capers can be substituted for pitted sliced Kalamata olives.
Roasted red peppers can be added to the tart instead of the sundried tomatoes.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Prize Butter Tarts
Prize Butter Tarts – The Messy Cook by Dale
1 pastry recipe (or 12 frozen tart shells)
1 egg beaten
1/3 cup butter (softened)
1 cup brown sugar
2 Tbsp milk
½ cup pecans or walnuts (chopped)
1 Tsp vanilla
1/8 Tsp raspberry or strawberry jam in the bottom of each tart shell
Instructions
If using your own pastry: roll 1/8 inch and cut into 4” rounds. Press into tart pans or muffins tins. If using frozen tart shells: take them out of the freezer and put them on a cookie sheet lined with parchment paper. Dollop a small amount of jam in the centre of each tart shell. Mix all the ingredients and fill tart shells 2/3 full. Bake in a hot oven 450F for 8 minutes, reduce the temperature to 350F and bake for 15-20 minutes longer or until pastry is delicately browned. Enjoy!
Gordon Ramsay's Filo Pastry Treats
Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
To get the full recipe go to
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