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Pastel de alcachofas, or artichoke cake or tart, is popular in Peru, one of the world’s largest producers of the prickly edible flower buds. This tart is similar to quiche, with artichokes enveloped in rich custard, flavored with garlic, herbs and Gouda and Parmesan cheeses. For ease, we use frozen puff pastry as the crust instead of homemade pie dough. Leftovers can be covered and refrigerated for up to three days; bring to room temperature before serving.
sheet frozen puff pastry, thawed
ounce can artichoke hearts, drained, quartered if whole and patted dry
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