Artichoke Tart with Gouda and Herbs | Christopher Kimball’s Milk Street

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Milk Street Recipe

Artichoke Tart with Gouda and Herbs

1¼ hours plus chilling and cooling

Artichoke Tart with Gouda and Herbs

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

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