Make it a brunch to remember with this irresistible, savory tart made with tender artichoke hearts, a sprinkle of flavorful capers and lots of cheese
|This post is sponsored by Reese Specialty Foods. All opinions are mine.
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As Easter and spring brunches are just around the corner, learning how to craft the perfect savory pie to add to your Sunday menu is simply essential.
And I’m not just talking about the usual quiche Lorraine or broccoli pie. Oh no! Let’s step away from the ordinary recipes and out of your comfort food, and dive headfirst into something new and fun.
I’m talking about a savory and irresistible, why-did-I-bake-just-one delicious tart made with tender artichoke hearts and flavorful capers. Mixed together with Mediterranean aromas and Italian cheeses. All served up over a perfectly buttery, made-from-scratch crust.
How can you say no to something that looks this good?!?
For this recipe I used Reese Artichoke Hearts and Reese Non Pareil Capers. What I love the most about these artichokes and capers is that they are incredibly delicious and so versatile. I use them all the time on homemade pizza (can’t do without it on a quattro stagioni), in sandwiches (love it with porchetta and fresh mozzarella), in pasta sauce (puttanesca, creamy artichokes with speck, and so many others) and on various salads.
Reese Specialty Foods really finds high quality, tasteful products from different corners of the world and brings them to the US. It’s a brand I can trust for quality, taste and affordability.
So next time you’re at the grocery store, make sure to grab a can or two of Reese Artichokes, Hearts of Palm, Capers or Horseradish. You can check our Reese website too for more recipe ideas.
Also, you can download the Ibotta app here to earn rebates on Reese products.
Now, let’s talk salad for a minute. When you serve a quiche or a savory tart, salad on the side is really a must. And again, you don’t have to go with the usual (read boring) plain salad. Just add a couple of more ingredients and get the most exciting salad you’ve ever tried.
Just LOOK at what I made for you today.
Isn’t this just gorgeous?!?
It’s a super easy but oh-so good lemony heart of palm and arugula salad.
All you have to do is toss some baby arugula, cherry tomatoes and hearts of palms (cut diagonally in small slices for a fun look). Drizzle with a mix of lemon, extra virgin olive oil, tiny bit of honey and, of course, salt and pepper.
And finish it off with a tablespoon of fried capers. Oh yeah, you heard me correctly! I said FRIED capers. Have you ever tried them?! They are crispy. They are salty. They add a little wow-factor for your tastebuds.
Make sure to try them out, you won’t be disappointed!
YIELD: one 14 x 5 inches tart (35.5 x 12.5 cm), serving about 4
- for the crust:
- 1 1/2 cups (225 gr) of all-purpose flour
- 1/2 teaspoon of salt
- 4 oz (115 gr) of unsalted butter, cold
- about 6 tablespoons (85 ml) of chilled water
for the filling:
- 1 tablespoon of olive oil
- 1 garlic clove, crushed
- 1 tablespoon of Reese capers, drained
- 1 can (8.5 oz, 240 gr drained) of Reese artichoke hearts
- 1 small bunch of fresh Italian parsley, chopped
- 1 teaspoon of thyme
- 2 eggs
- 1 /4 cup (60 ml) of heavy cream
- 5 oz (140 gr) of fontina cheese (or other mild cheese), cubed
- 1/2 cup (30 gr) of Parmesan cheese, grated
- salt and pepper to taste
TIME: 30 minutes to prepare, plus 1 1/2 hours inactive
In a food processor or mixer, add the flour and salt. Pulse a couple of times to mix.
Add the butter cut in small cubes, and pulse a few times until you get small, pea-sized clumps.
Add about 4 tablespoons of chilled water. Pulse only a few times, and check the dough.
Add a little more water if necessary. I used a total of 6 tablespoons. You need to pulse and stop as soon as the dough comes together in a ball.
Pack into a disc, wrap in plastic wrap and refrigerate for one hour or longer.
The dough can be prepared ahead of time and stored in the refrigerator until ready to bake.
Preheat the oven to 375° F (190° C).
Roll the dough on a clean surface, lightly dusted with flour. Make it into a rectangle, about 2 inches bigger than your pan.
Grease the pan with butter and flour, and transfer the dough to the pan (helping yourself with the rolling pin if necessary). Careful not to stretch the dough. Make a thick edge, that hangs a little off the edge of the pan, trimming off any excess.
Prick the bottom of the crust with a fork.
Cover with parchment paper and baking weights (or dry beans).
Blind bake for 15 minutes at 375° F (190° C).
In the meantime prepare the filling.
Drain the can of Reese artichoke hearts, and cut each in half.
In a large pan, heat one tablespoon of olive oil. Add the garlic and capers Saute’ for a few minutes. Add the artichoke hearts, and cook for 5-10 minutes until soft.
Add the chopped parsley and thyme, and mix well.
In a bowl whisk the eggs with the cream. Salt and pepper to taste.
When ready, remove the tart crust from the oven, and remove the parchment paper with the weights.
Arrange the artichokes in the tart case.
Pour over the egg mixture to cover. Add the fontina cheese on top and sprinkle with the Parmesan cheese.
Bake for an additional 25 to 30 minutes until golden and softly set.
Cut in slices or triangles and serve next to a big salad.