Artichoke Brebis Blanche Tart
This recipe was inspired by my urgent need to use all of the perishable ingredients possible when my fridge suddenly decided to stop cooling. It hardly even deserves a formal recipe because of its simplicity. You can do a lovely quick tart by starting with a good quality puff pastry, a spreadable cheese and topping it with any of your favorite seasonal vegetables and fresh herbs. It doesn’t get much easier than this. Artichokes are perhaps one of the most labor intensive of all vegetables, but I just so happened to have a few pre-steamed from the night before, which made them all the more convenient.The result is an effortlessly-buttery-wonderfully-crusty taste of spring.
Olive oil from Eline’s family pressing, hand delivered straight from Italy. The label says it all, not that one should choose a bottle only by it’s label.
Directions:
First I rolled out the Dufour puff pastry directly on a sil-pat and folded over the edges to form a thicker crust at the ends. I spread my favorite sheep’s milk cheese over top- a fresh, cultured Brebis Blanche from Three Corner Field Farm, www.dairysheepfarm.com.
I grated and sprinked lemon zest on top of the cheese.
Then I arranged a layer of pre-cooked thinly sliced artichokes, a drizzling of olive oil and finally I topped it off with some fresh thyme leaves.
I threw it in the oven at 400 for about 25 minutes until the crust was golden.