Queen Anne's Artichoke Tart

Marcus Wareing
Serves Serves 4
Print recipe
  • Prep time 20 mins
  • Cook time 30 mins
  • Ready time 50 mins

This dish from Marcus Wareing is perfect for lunch or a light supper with a crunchy salad.

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Ingredients

For the Artichokes

  • 400 g of globe artichoke, halved, some reserved for garnish
  • 250 ml of white wine
  • 60 ml of white wine vinegar
  • ½ head of garlic
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • 1 tablespoon coriander seeds
  • ½ tablespoon ground white pepper
  • 1 lemon, juice and halves of lemon reserved
  • 100 ml of olive oil
  • rock salt

For the Tart

  • 1 leek, washed and chopped
  • 1 small onion, sliced
  • 50 g of butter
  • 50 ml of cream
  • ½ tablespoon salt
  • 500 g of puff pastry

For the Vinaigrette

  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped parsley
  • 100 ml of olive oil
  • 30 ml of white wine vinegar

Method

To begin the tart, prepare the artichokes. Put the artichokes in a pot or large saucepan with 1¼ litres of water.

Add the olive oil, the white wine, white wine vinegar, garlic, herbs, coriander seeds, white pepper, lemon juice and halves and rock salt to taste.

Cover with a cartouche of parchment paper (a circle cut to measurement of your pan) and bring to the boil. Simmer until just cooked and remove from the heat. Chill and retain in the liquid.

To make the dressing, mix the herbs, olive oil and white wine vinegar and leave aside.

Sweat the leek and onion in the butter until very soft. Drain and slice ½ of the artichokes finely and add to the leek and onion, then add the cream and bring to a gentle boil. Transfer this mixture in a blender, and blitz until a purée is formed.

Preheat the oven to 180°C/gas mark 4. Roll out the puff pastry over four 10 cm tart cases. Place the pastry in each case and trim the surplus pastry. Alternatively, use a 13 cm round cutter and cut out circles of puff pastry, then crinkle a small edge on each pastry circle to create a tart like shell.

Transfer the purée into the tart cases and garnish with wedges of the surplus artichokes. Bake in the oven until lightly golden, remove and sprinkle the vinaigrette over the top. Serve straight away.

 

Additional notes

Recipe courtesy of Great British Chefs. Visit their site for more great vegetarian recipes.