Artichoke Torta Recipe
Ingredients
| SIMPLE PASTRY | ||
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter stick | 1 | |
| 2 6-ounce jars marinated artichokes, drained | ||
| Olive oil | 2 Tablespoon (FILLING) | |
| Mushrooms | 1/2 pound, quartered (FILLING) | |
| Eggs | 6 (FILLING) | |
| Heavy cream | 1/4 Cup (16 tbs) (FILLING) | |
| Egg | 1 (FILLING) | |
| Cold water | 1/4 Cup (16 tbs) (FILLING) | |
| Salt | 1 Teaspoon (FILLING) | |
| Pepper | 1/4 Teaspoon (FILLING) | |
| 4 ounces ham, cut into 1/2 inch dice | ||
| 8 ounces Italian fontina or Gruyere cheese, grated | ||
Directions
1. In a large bowl, combine 2 cups flour and salt. Rub butter into flour with fingers until it resembles fine cornmeal. Make a well in center.
2. In a small bowl, beat egg and water together with a fork to blend. Pour mixture into well and incorporate flour into liquid ingredients until a soft dough is formed.
3. Flour a work surface and turn dough onto it. Knead dough until it holds its form. Divide dough in half. Place each piece of dough between 2 sheets of plastic wrap. Flatten each into a 6-inch disk, wrap tightly, and refrigerate at least 30 minutes.
4. Preheat oven to 350°. Cut artichokes into quarters; set aside. Heat oil in a medium frying pan over medium-high heat. Add mushrooms and cook, stirring, 4 to 5 minutes, or until browned. Stir in artichokes. Remove from heat and set aside.
5. In a large bowl, beat eggs and cream with salt and pepper. Stir in ham, cheese, mushrooms, and artichokes.
6. Remove 1 disk of pastry from refrigerator. Roll out between 2 sheets of plastic wrap into an 11-inch round. Fit pastry into a 10-inch tart pan with removable bottom. Press pastry against sides and trim off any excess. Roll out remaining pastry to an 11-inch round. Remove top plastic wrap and cut pastry into 1-inch strips.
7. Pour filling into prepared tart shell. Arrange pastry strips in a lattice pattern on top; trim off any excess. Bake torta 45 to 50 minutes, or until pastry is lightly browned and egg mixture is cooked through and firm to touch.
2. In a small bowl, beat egg and water together with a fork to blend. Pour mixture into well and incorporate flour into liquid ingredients until a soft dough is formed.
3. Flour a work surface and turn dough onto it. Knead dough until it holds its form. Divide dough in half. Place each piece of dough between 2 sheets of plastic wrap. Flatten each into a 6-inch disk, wrap tightly, and refrigerate at least 30 minutes.
4. Preheat oven to 350°. Cut artichokes into quarters; set aside. Heat oil in a medium frying pan over medium-high heat. Add mushrooms and cook, stirring, 4 to 5 minutes, or until browned. Stir in artichokes. Remove from heat and set aside.
5. In a large bowl, beat eggs and cream with salt and pepper. Stir in ham, cheese, mushrooms, and artichokes.
6. Remove 1 disk of pastry from refrigerator. Roll out between 2 sheets of plastic wrap into an 11-inch round. Fit pastry into a 10-inch tart pan with removable bottom. Press pastry against sides and trim off any excess. Roll out remaining pastry to an 11-inch round. Remove top plastic wrap and cut pastry into 1-inch strips.
7. Pour filling into prepared tart shell. Arrange pastry strips in a lattice pattern on top; trim off any excess. Bake torta 45 to 50 minutes, or until pastry is lightly browned and egg mixture is cooked through and firm to touch.
Chef
