Artichoke tart - Pastel de Alcachofa
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • For the crust:
  • 2½ cups flour
  • ½ cup butter
  • ½ cup vegetable shortening
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 5-6 tablespoons iced water
  • For the filling:
  • 12 artichoke hearts, or 8 whole large artichokes
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 garlic cloved, minced
  • ½ cup red onion, finely chopped
  • 3 tablespoons flour (I used ½ quinoa flour, ½ rice flour)
  • 3 cups milk
  • ½ cup parmesan cheese
  • 4 eggs
  • Salt, pepper, nutmeg (to taste)
  1. For the crust:
  2. Preheat the oven to 350F.
  3. In a food processor, combine all the ingredients for the crust, except the water, until it has the texture of oatmeal.
  4. Start adding the water, 1 tablespoon at a time, and pulse until dough forms.
  5. Wrap in plastic film and refrigerate for at least ½ hour.
  6. When ready, flatten it out with a rolling pin, over a floured surface.
  7. Line a 9-inch spring-form baking pan with dough, and pinch all the surface with a fork.
  8. Bake for 10 minutes (you can fill the pan with raw beans or chickpeas to avoid any bubbles from forming).
  9. While this is in the oven, you can start getting the filling ready.
  10. Remove from the oven until the filling is ready.
  11. For the filling:
  12. Cook the artichokes in boiling water until soft (around 30 minutes). Remove the pulp from the leaves, and finely chop the hearts and pulp.
  13. Heat the oil and melt the butter in a pan over medium heat. Sautee the garlic for 1 minute, stirring. Add the onion and sautee, stiring, until soft.
  14. Turn the heat off and add the flour, whisking constantly to avoid any lumps from forming.
  15. Gradually add the milk, and don't stop whisking.
  16. When everything is smooth, turn the heat back on, and bring to a boil, stirring, until the sauce thickens and becomes like a cream.
  17. Add the artichoke, cheese, and seasonings, stir well, and take off the heat. Let this mixture cool for 15 minutes.
  18. After 15 minutes, beat the eggs with a fork or a hand whisk. Add to the artichoke mixture, incorporate everything, and pour over the pre-cooked crust.
  19. If desired, you can cover the pie with another thin layer of dough. make sure you seal the top to the sides.
  20. Bake for 40 minutes, remove from the oven, and let cool before cutting and serving.
Recipe by PERU DELIGHTS at