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How to Cook Eggs #4 Potato and Artichoke Tart

Eggs, we have a lot of them in our house and I’m always trying to think of new ways to cook them.  In the quest for new recipes I found the slow poached egg and curd, but that doesn’t mean to say I forget about the old favourites.  I have been making this tart for years.  I first found the recipe in a magazine. I cut it out and stuck it in my recipe folder, but it was so long ago that I now have no idea which UK food based magazine it was.  I have cooked it so many times that it has evolved, a little like the message in Chinese whispers, so I don’t feel too bad writing it down here without the original as I’m sure it bares little resemblance.

This recipe makes a great picnic dish or light summer supper served with a nice salad. It also keeps well, so the leftovers (if there are any) make a great lunch the next day, although if you like your filo pastry crispy, it is best eaten straight out of the oven.

Potato and Artichoke Tart (serves 4- 6)

2 medium sized waxy potatoes (about 250g)
3 large eggs
275ml thickened cream
small handful thyme, leaves picked and finely chopped
salt and pepper to taste
5 sheets filo pastry, halved
50ml olive oil
75g grated Jarlsberg cheese
280g jar artichoke hearts, drained and halved

Preheat the oven to 180C

Peel the potatoes and slice thickly (about 1/2 cm) and boil in salted water until just cooked, but not falling apart (about 3 minutes), set aside to cool. Beat the eggs then mix in the thickened cream, thyme and salt and pepper to taste.

Have all the filling items ready to go as you have to work quickly with the filo pastry.  Brush an 18cm loose bottom cake tin with olive oil and sit on a baking tray.  Place the first half sheet of filo pastry in the bottom of the oiled tin, ensuring there is some pastry draped over the edge of the tin then brush with olive oil. Turn the tin 90 degrees then place the next half sheet of filo pastry on top, again ensuring there is pastry draped over the edge and brush with olive oil. Turn the tin 90 degrees and continue this process until all ten pieces of filo pastry have been used and the pastry is overhanging all around the tin to make the edges of the pastry case. Brush the top layer with oil to help the layers stick ensuring the edges of the pastry that overhang are brushed in oil as well.

Place the sliced potatoes in a layer on the bottom of the pan and top with a layer of the grated cheese.  Pour the egg and cream mixture into the pastry case, on top of the potato and cheese. It should almost come to the top of the tin.  Carefully dot the artichoke heart halves into the cream mixture and press down gently so the artichokes are just covered by the cream.

Bake in the preheated oven for 40 minutes until the centre of the egg mixture is just set.  You may need to turn the tart around half way through cooking so the pastry browns evenly.

Serve warm from the oven or allow to cool and eat cold.

Comments

Comment from Colin
Time March 30, 2012 at 9:44 pm

This looks much tastier and lighter than,’She who must be obeyed’s’ recipe.I’ll certainly try it this week!

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