Description
A savory tart made with artichokes and pancetta, perfect for a brunch or light dinner.
Ingredients
Scale
- 1 sheet of puff pastry
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can artichoke hearts, drained and chopped
- 3 large eggs
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and fit it into a tart pan.
- Heat olive oil in a pan over medium heat. Add pancetta and cook until crispy.
- Add onion and garlic; sauté until soft.
- Add artichokes and cook for another 2 minutes.
- In a bowl, whisk together eggs, cream, Parmesan, thyme, salt, and pepper.
- Combine the pancetta mixture with the egg mixture and pour into the prepared tart shell.
- Bake in the preheated oven for 25-30 minutes or until set and golden.
- Allow to cool slightly before serving.
Notes
- Great served warm or at room temperature.
- Can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg