Upside-down artichoke, onion and ham tart

Discover the uniqueness of a recipe that defies expectations: the upside-down artichoke and ham tart. Prepared in the versatile Bra Infinity pan, this creation, although it departs from the classic Tatin tart technique, promises an unparalleled culinary delight.

This unconventional interpretation stands out for the exquisite combination of artichokes and ham, which, although not caramelized, fuse their flavors in a harmony that awakens the senses. The Bra Infinity pan, with its ability to go from stove to oven, becomes the perfect stage for this innovative preparation.

This recipe, although it does not follow the traditional Tatin tart technique, invites you to explore new horizons in the kitchen. Experience creativity and contrasts in every bite of the captivating gastronomic experience this tart offers, which you'll find is very easy to prepare. And if what you want is to make an artichoke tatin tart in the most traditional way we know it, just look at the final notes.

Ingredients

• 1 refrigerated round sheet of puff pastry (you can also use shortcrust pastry if you prefer)
• 10 or 12 artichokes
• 5 slices of Iberian ham
• 1 lemon
• 1 onion
• 50 g grated Parmesan cheese
• Thyme
• Extra virgin olive oil

Bra Infinity pan

Preparation

1. Prepare a large bowl with water and squeeze a lemon into it. This will help keep the artichokes a nice color later (the lemon water will prevent them from oxidizing).
2. We clean the artichokes: we remove the leaves, discard the outer layers and leave only the heart. As we obtain the centers, we place them in the bowl with water and lemon.
3. We peel the onions, and with the help of a cutting board and knife or using a mandoline, slice the onion into julienne (thin strips).
4. Place the Bra Infinity pan on the heat and a saucepan with water to boil.
5. In the pan, sauté the onion in olive oil over low heat so that it begins to caramelize and become tender, without burning at any time (hence the importance of keeping the heat always low).
6. Once the onion looks tender and somewhat translucent, remove it onto a plate lined with absorbent paper to remove excess oil, and set aside (if there isn't much oil, you can leave it in the same pan... the oil will also help roast and cook the artichokes in the oven).
7. While the onion is cooking, boil the artichokes about 12 minutes in salted water so they soften. After that time, remove them, let them lose some heat so you don't burn yourself, and dry them carefully with paper or a cotton cloth. Set aside.
8. Return the onion to our BRA Infinity nonstick pan with detachable handle (this is vital, because it is oven-safe), and spread it evenly across the base of the pan.
9. On top of the onion, arrange the artichokes, starting from the center and making circles, one next to the other, thus occupying all the spaces on the surface as well. It is important to place them with the leaves touching the bottom and the base of the artichokes facing up (the tatin is an inverted tart, so when you flip it the base will be on top).
10. Sprinkle the grated Parmesan cheese over the artichokes, followed by a little thyme, salt and pepper.
11. Lay the slices of ham stretched over the artichokes, covering them and the entire surface.
12. Place the puff pastry over the ham, and fold the sides inward.
13. Prick the pastry with a fork to prevent it from puffing up excessively in the oven.
14. Remove the handle from the pan and bake about 20 minutes at 180ºC, until the pastry is golden.
15. Remove it from the oven, and with the help of a large plate or a flipping lid turn it over as if it were an omelet and serve.

Notes

• Something I personally like to do in this tart, to add more contrast to the salty touch of the ham, is to thoroughly caramelize the onion. For this, besides cooking it over very low heat for a long time, I invite you to add a drizzle of honey, or a tablespoon of sugar, and let it caramelize before adding the artichokes on top. You will see that the onion becomes more tender, contrasts more with the rest of the ingredients, and the tart gives a cheeky nod to the traditional artichoke tatin.
• When pricking the dough don't be afraid, you should press a little: do it carefully so as not to tear the pastry, but it is interesting to prick it to keep the puff pastry in check.
• We could call this tart a tatin tart of caramelizing the base ingredients. To make a classic tatin tart, the key is to caramelize the onions and artichokes in the pan before placing the pastry on top. To do this, first caramelize a good amount of sugar in the pan (add a few tablespoons and leave it on the heat until it dissolves, without touching it), then add the onions cut into thin slices and the cooked artichokes. Cook slowly until they brown and caramelize, and then you can add the ham, the cheese, the pastry and bake. Ta-da! Artichoke tatin tart.