Artichoke Tartlettes
This quiche-like dish is a great hors d'oeuvre but can easily be served as an appetizer or lunch entrée with a small salad. This recipe is dedicated to my Aunt Adele who was also my godmother and an amazing cook. As a young boy I always looked forward to this dish at holidays and now it is a favorite of the next generation. My nephew Eddie loves this pie as much as I did many years ago. It's now a tradition at our holiday table.
Ingredients
Pie Crust: Liquid Mixture
- ⅓ cup Water
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tbsp White Vinegar
Pie Crust: Flour Mixture
- 2 cups All-purpose Flour
- ½ stick Chilled Butter (cut into small cubes)
Artichoke Mixture
- ¼ cup Olive Oil
- 1 Large Diced Onion
- 2 cloves Minced Garlic
- 2 boxes Frozen Artichoke Hearts (they are wonderful but not always easy to find)
Second Mixture
- 3 Eggs Beaten
- 1 tbsp Hot Sauce
- ¼ cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella
- ½ tbsp Crushed Red Pepper Flakes
Instructions
- Make Pie Crust. For best results make sure everything is cold.
Pie Crust: Liquid Mixture
- Mix Water, Sugar, Salt and White Vinegar and refrigerate until very cold.
Pie Crust: Flour Mixture
- In cold bowl place Flour and Chilled Butter Cubes.
- Blend until crumbly with a pastry blender. Add cold water mixture to flour and quickly work to make a dough.
Pie Crust: Cook
- Form into discs, cover with plastic wrap and refrigerate at least 30 minutes or until firm.
- Roll out dough and place in tart pan or sheet pan. Place parchment paper over top of crust and fill with dried beans or raw rice. Bake in 350℉ oven for approximately 10-15 minutes or until crust is golden. Remove beans or rice (reserve for future use).
Artichoke Mixture
- While crust is baking sauté Olive Oil, Onion and Garlic for approximately 3 minutes.
- Add Frozen Artichoke Hearts and cook for approximately 6-8 minutes or until artichokes are slightly golden.
- Place the artichoke mixture on the Pie Crust.
Second Mixture
- In bowl mix Beaten Eggs, Hot Sauce, Grated Parmesan Cheese, Shredded Mozzarella and Red Pepper Flakes. Pour mixture over artichokes.
Cook
- Bake in 350℉ oven for approximately 20-30 minutes or until tart is set and golden brown. Let rest for 5 minutes before cutting into desired pieces.
