Description
A sophisticated French savory tart featuring tender, earth-flavored cardoons baked in a velvety, creamy custard base. Topped with a generous layer of melted Gruyere cheese, this refined dish elevates the humble cardoon into a culinary highlight. Perfectly balanced with a hint of nutmeg and encased in a buttery, crisp pastry, it is an ideal centerpiece for elegant dinners.
Ingredients
2 lbs cardoons, cleaned and peeled
1 disk pie crust (butter pastry)
1.5 cups heavy cream
3 large eggs
1.5 cups Gruyere cheese, freshly grated
0.5 tsp nutmeg, freshly ground
Sea salt to taste
Instructions
Trim leaves and tough outer fibers from cardoon stalks using a vegetable peeler.
Slice stalks into one-inch pieces.
Boil cardoon pieces in a large pot of salted water for 25 minutes until tender.
Drain well and pat dry.
Roll out pastry dough and fit into a tart pan.
Blind bake the crust at 375°F for 15 minutes.
Whisk eggs, heavy cream, and nutmeg together in a bowl.
Arrange the cooked cardoon pieces in the baked crust.
Pour the custard mixture over the cardoons.
Top evenly with grated Gruyere cheese.
Bake at 375°F for an additional 30 minutes until the custard is set and the top is golden brown.
Notes
Ensure cardoons are peeled thoroughly to remove all tough fibers for the best texture. If cardoons are unavailable, globe artichoke hearts can be used as a substitute. Serve warm to fully enjoy the nutty flavor profile of the melted Gruyere.
- Prep Time: 30
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: French