Artichoke, Brie Cheese and Pesto Tart

Today it's time to make a savory puff pastry tart! Luisa, author of Cocinando con mi Carmela, shows us how to marinate artichokes to later use in this delicious artichoke and brie tart. You'll have dinner sorted in no time!

I don't know about your home, but in mine we really like artichokes, and we cook them many ways. Without a doubt, our favorite is boiled and marinated for a few hours: they turn out super tasty! But if you put them in a tart like the one I bring today, you'll see how artichokes also become a much-loved ingredient in your home, and this tart will be requested again.

The recipe I bring you today is very eye-catching, but the combination of artichoke with cheese and pesto is also fantastic. The tart base is puff pastry, which if you buy it means the tart is ready for dinner in a jiffy.

You should remember, though, that you must prepare the artichokes a day before, so they can marinate for a few hours. I assure you the wait is worth it!

WMF Vitalis steamer pot, Pallarès carbon steel knife and Le Creuset nonstick baking tray.

Ingredients

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

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

Preparation

1. First, clean and remove the outer leaves of the artichokes and cut them in half. Boil them in the Vitalis pot for about 15 minutes, depending on their size.
2. In a bowl, put oil, salt, pepper and oregano. When the artichokes are boiled, put them in the oil. It has to cover them, and don't worry about wasting it, because once you take out the artichokes, you can use that oil for toasts or salads: it will be flavored oil, and you can use it in ways you'll love.
3. Let marinate at least 24 hours, so they absorb the flavor and soften even more.
4. The next day, preheat the oven to 180º. Take the artichokes out of the bowl and let them drain on absorbent paper.
5. Place the griddle of puff pastry in a mold, prick with a fork, place the artichokes and in between place pieces of brie (don't skimp — this will give it the creamy touch).
6. Brush the edges of the pastry with an egg and put in the oven for about 20 minutes, until you see it's golden.
7. While the tart is baking, prepare the pesto sauce: you just have to blend all the listed ingredients and you'll have the sauce ready.
8. Remove the tart and let cool.
9. When serving, drizzle the pesto sauce on top.

Le Creuset nonstick baking tray, Nezumi Tokyo Design Studio ceramic plate and Nezumi Tokyo Design Studio ceramic bowl.

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• For the tart, we used the Le Creuset nonstick oven tray. It's a mold designed for all kinds of recipes, from pastry tarts to cannelloni and roasts. But you can also opt for another type of presentation, such as a ceramic mold, rectangular or round.
• When blending the pesto sauce, you can do it with an electric blender or with a whisking and emulsifying spoon. You'll see that in no time you'll have it ready.

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