Artichoke Tart

Photo: flickr user avlxyz

Ingredients

1 Blind-baked pie crust in a 10" fluted

tart pan

2 tablespoons Olive oil

1 ounce Pancetta julienned

cup Minced onion

2 tablespoons Minced shallots

6 ounces Julienned artichoke hearts

1 tablespoon Minced garlic

cup Heavy cream - (to ½ cup)

3 tablespoons Chiffonade of fresh basil

Juice of one lemon

cup Grated Parmigiano-Reggiano cheese

cup Grated Asiago cheese

Salt to taste

Freshly-ground black pepper to taste

1 cup Herbed tomato sauce warm

1 tablespoon Chiffonade basil

2 tablespoons Grated Parmesan cheese

Preparation

Preheat the oven to 350 degrees.

In a saute pan, heat the olive oil. Saute the pancetta for 1 minute. Add the onions and shallots, saute for 2 to 3 minutes. Add the hearts and garlic and continue sauteing 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 to 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.

This recipe yields 8 servings.