Artichoke and Spinach Tart

Italian Recipe from Gino D'Acampo

Dec 23, 2008 Rebecca Ford

Artichokes feature in many Italian dishes, like this delicious tart from TV chef Gino D'Acampo.

A vegetable tart is perfect for loads of occasions – on the buffet at a party, as a light lunch or as part of a picnic. This Italian Artichoke and Spinach Tart is easy to make and yet looks very sophisticated. It comes from Gino D’Acampo’s new Cookery Book Buonissimo! (pub. Kyle Cathie, £14.99, photographs by Kate Whitaker) and appears here with permission. Gino D’Acampo says that many people don’t even attempt to make a tart like this because they think it’s going to be difficult to prepare – yet this recipe is really easy. He even suggests you use ready-made pastry – which cuts down the preparation time enormously. You could serve this dish at a dinner party and then have any that is left over cold, with a salad, the next day.

Artichoke and Spinach Tart Recipe

Torta di Carciofi e Spinaci - Serves 8

Ingredients

3 tablespoons olive oil
2 onions, thinly sliced
8 artichoke hearts in oil from a jar, drained and halved
400g ready-made shortcrust pastry
Flour for dusting
400g baby spinach leaves, roughly chopped
6 eggs
50g freshly grated Parmesan cheese
80g feta cheese, crumbled
Salt and freshly ground black pepper

Method

Preheat the oven to 180C/350F/gas mark 4.
Heat the olive oil in a large frying pan over a medium heat and fry the onions for 5-6 minutes until softened, stirring occasionally. Add the artichokes with 80ml water, cover the pan and braise over a gentle heat for 6 minutes.
Roll out the pastry on a lightly floured surface and use to line a 25cm loose-based tart tin. Chill in the freezer for 10 minutes.
Line the tart tin with baking paper and baking beans, place on a baking tray and cook in the middle of the oven for 15 minutes. Remove the paper and beans and set aside to cool.
Meanwhile, blanch the spinach by putting it in a colander over the sink and pouring boiling water over it. Squeeze out the excess water and set aside.
Lightly beat the eggs in a large bowl, add in the cheeses and spinach. Season and mix well then stir in the artichokes and onions.
Pour the mixture into the pastry case and spread out evenly. Place in the middle of the oven and bake for about 30 minutes of until the filling is just set.
Allow the tart to cool in the tin for 15 minutes, then remove and transfer to a large plate. Cut into slices and serve warm with your favourite salad.

Read a review of Buonissimo!

The copyright of the article Artichoke and Spinach Tart in Italian Cuisine is owned by Rebecca Ford. Permission to republish Artichoke and Spinach Tart in print or online must be granted by the author in writing.