Artichoke, brie cheese and pesto tart

Today we're making a savoury puff pastry tart! Luisa, author of Cooking with my Carmela , shows us how to marinate artichokes to use them later in this delicious artichoke and brie cheese tart. You'll have dinner ready in no time!

I don't know about your house, but it turns out that in mine we really like artichokes, and we cook them in many ways. Without a doubt, the way we like them best is boiled and marinated for a few hours: they are super delicious! But if you put them in a cake like the one I'm bringing you today, you'll see how in your house the artichoke will also become a very popular ingredient, and they will ask for this cake again.

This recipe I bring you today is super eye-catching, but also the combination of artichoke with cheese and pesto is phenomenal. The base of the cake is made of puff pastry, which if you buy it, you will have the cake ready for dinner in no time.

You must remember, however, that you must prepare the artichokes a day in advance, so that you can let them marinate for a few hours. I assure you that the wait is worth it!

WMF Vitalis steamer , Pallarès carbon steel knife and Le Creuset non-stick tray .

Ingredients

• 1 sheet of puff pastry
• 100gr of brie cheese or similar
• 5 boiled and marinated artichokes
• Oil, salt, pepper and oregano for the marinade

• 80gr basil leaves
• 60gr of parmesan cheese
• 30g of pecorino or sheep cheese
• 30gr of pine nuts
• 1 clove of garlic (or three small ones, depending on how you like your garlic)
• 150gr of olive oil
• A pinch of salt

Elaboration

1. First, clean and remove the outer leaves of the aichokes and cut them in half. Cook them in the vitalis pot for about 15 minutes, depending on their size.
2. In a bowl, put the oil, salt, pepper and oregano. When the artichokes are cooked, put them in the oil. The oil should cover them, and don't worry about wasting it, because once you take the artichokes out, you can use that oil for toast or salads: it will be flavoured oil, and you can use it in a way that you will love.
3. Marinate for at least 24 hours, so that they absorb the flavor and soften even more.
4. The next day, preheat the oven to 180º. Remove the artichokes from the bowl and drain them on absorbent paper.
5. Place the puff pastry sheet in a mold , prick with a fork, place the artichokes and in between place the pieces of brie cheese (don't cut back, this will give it a creamy touch).
6. Brush the edges of the puff pastry with an egg and place in the oven for about 20 minutes, until it is golden.
7. While the cake is baking, prepare the pesto sauce: just mix all the ingredients together and the sauce will be ready.
8. Remove the cake and allow to cool.
9. When serving, drizzle the pesto sauce over the top.

Le Creuset non-stick baking sheet , Nezumi Tokyo Design Studio ceramic plate and Nezumi Tokyo Design Studio ceramic bowl .

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• For the cake, we used the Le Creuset non-stick baking tray. It is a mould designed for all kinds of recipes, from pastry cakes to cannelloni and roasts. But you can also opt for another type of presentation, such as a ceramic, rectangular or round mould .
• When mixing the pesto sauce, you can do it with an electric whisk or with an emulsifying and mixing spoon . You will see that it is ready in no time.

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