Crostata di Carciofi e Ricotta
A pasta brisée shell, blind-baked short and crumbly, filled with braised artichokes bound in ricotta and egg. A winter and early-spring tart, when artichokes are at their best and cheap enough to use generously rather than sparingly.
This is where pasta brisée earns its place on the blog. Pizza rustica leans on pasta frolla's semi-dolce version because it wants a faint sweetness against salty cured meats — but a wet vegetable-and-ricotta filling like this one needs a shell that stays completely neutral and holds up to the moisture without turning soggy. Brisée, mixed fast and never sweetened, is exactly that shell.
Serve it warm or at room temperature, as a light lunch with a green salad, or cut into small squares for an antipasto table.
The recipe
For one 24–26 cm tart, serving six as a light lunch or eight as part of an antipasto spread.
Crostata di Carciofi e Ricotta — the artichoke and ricotta tart. Click to enlarge.
1 recipePasta brisée, chilled
4-5, cleanedCarciofi (artichoke hearts), sliced
300 gRicotta, well-drained
2Eggs
80 g, gratedParmigiano or Pecorino
2 tbspExtra virgin olive oil
To tasteSalt and black pepper
1 cloveGarlic
1/2Lemon, juiced
A few sprigsFresh parsley, chopped
1
Roll the chilled brisée and line a 24-26 cm tart tin. Prick the base with a fork and return it to the fridge while you make the filling.
2
Clean the artichokes down to the tender hearts, slice thin, and braise in olive oil with garlic and a splash of water, covered, over medium-low heat until tender, about 15 minutes. Season with salt and a squeeze of lemon, then let cool slightly.
3
Once the artichokes have cooled slightly, stir in the chopped parsley.
4
Beat the ricotta with the eggs, grated cheese, salt, and pepper until smooth. Fold in the cooked filling.
5
Pour into the chilled shell and smooth the top. Bake at 180°C (350°F) for 35-40 minutes, until the filling is set and the top is lightly golden.
Let it rest at least 15 minutes before slicing — it firms up as it cools and cuts much more cleanly.
Related
Crostata di Zucchine e Ricotta
The same shell and method, with zucchini for the summer months. See
the full recipe.
Buon appetito.
