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Artichoke Tart Gouda Herbs

Artichoke Tart with Gouda and Herbs

Adapted by Rose Hattabaugh

6 to 8 Servings

1¼ hours plus chilling and cooling

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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.

6 to 8

Servings

Tip

Don’t use marinated artichokes, which are too highly seasoned. Canned artichoke hearts packed in water are the right type for this recipe. Be sure to pat the artichokes dry so their moisture doesn’t water down the filling. When placing the artichokes in the filling, don’t fully submerge them in the custard. The finished tart looks best when pieces are visible on the surface.

1¼ hours

plus chilling and cooling

Ingredients

  • 1

    sheet frozen puff pastry, thawed

  • 1

    14-ounce can artichoke hearts, drained, quartered if whole and patted dry

Directions

  1. 01
    Heat the oven to 400°F with a rack in the middle position. With a rolling pin, roll the pastry into a 12-inch square. Invert a 9-inch glass pie plate onto the square and, using a paring knife or pizza cutter and the rim of the pie plate as a guide, cut the pastry into a circle about 1 inch larger than the pie plate all the way around.
Reviews
Marymargaret C.
August 24, 2022
excellent
This is a beautiful recipe - I added a bit of Garam Masala (because I add that to everything savory) and it came out beautiful and delicious - and so easy to make!
Jeff C.
July 16, 2022
MY go to weekend “not-a-quiche”
My hubby is the go to for a weekend quiche. So this was a nice variation I could call my own. I used frozen artichokes instead of canned (just b/c I had them). They discolored a bit while while marinating and I wonder if adding a bit of lemon would prevent that? (Not a huge problem since you don't see it in the final product.) Also, the philo dough stuck a bit to the pie pan. I didn't pre treat the pan, but would do that the next time around. Looking forward to reading other’s feedback.