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    Artichoke & Basil Tart


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    2 tablespoons olive oil
    1 ounce pancetta, julienned
    1/2 cup minced onon
    2 tablespoons minced shallots
    6 ounces julienned artichoke hearts
    1 tablespoon minced garlic
    1/4 cup heavy cream -- (1/4 to 1/2)
    3 tablespoons chiffonade of fresh basil
    juice of 1 lemon
    1/2 cup grated Parmesan cheese
    1/2 cup grated Asiago cheese
    salt and pepper
    1 cup herbed tomato sauce, warm
    1 tablespoon chiffonade basil
    2 tablespoons grated Parmesan cheese

    Recipe



    Blind baked pie crust in a 10-inch fluted tart pan. Preheat the oven to 350ºF. In a saute pan, heat the olive oil. SautÈ the pancetta for 1 minute. Add the onions and shallots, sautÈ for 2-3 minutes. Add the hearts and garlic and continue sautÈing for 2 minutes. Add the cream. Season with salt and pepper. Stir in the basil and lemon juice. Remove from the heat and cool. Spread the artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses over the mixture. Bake for 15-20 minutes or until the cheeses have melted and are golden brown. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with grated cheese and basil. Serves 8.
 

 

 

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