PROVENçAL TART
Enjoy summery Mediterranean flavours with this tomato, olive and aubergine tart from Tony Tobin
Provided by Tony Tobin
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 2h
Yield Cuts into 8 big wedges
Number Of Ingredients 23
Steps:
- To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.
- While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn't stick. Season well and set aside to cool completely.
- Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top - it seems a lot, but it all gets soaked up - then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.
- Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there's no need for baking beans).
- Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.
- Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.
- Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.
Nutrition Facts : Calories 431 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium
ARTICHOKES PROVENCAL
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.
Nutrition Facts : Calories 147 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 606 milligrams, Carbohydrate 18 grams, Fiber 9 grams, Protein 4 grams, Sugar 5 grams
ROASTED ARTICHOKE HEARTS PROVENCAL
Steps:
- Preheat the oven to 425 degrees F.
- Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
- Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
- Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
- Remove from the oven and top with Parmesan cheese.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
ARTICHOKE-PROSCIUTTO GRATIN
Categories Milk/Cream Bake Casserole/Gratin Blue Cheese Parmesan Pine Nut Artichoke Fall Prosciutto Sage Bon Appétit
Yield Makes12 first-course servings
Number Of Ingredients 7
Steps:
- Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.
PROVENÇAL TART WITH ARTICHOKES AND PROSCIUTTO
Steps:
- Preheat oven 400 F. Line a rimmed baking tray with parchment paper. Cut puff pastry along folded lines (if using different puff pastry, slice into rectangular pieces about 4-6 inches wide and as long as will fit on baking tray). Place each piece about 1-2 inches apart on baking tray. Prick dough all over with a fork so pastry does not rise. Spread cheese over dough, making sure to go all the way to the edge of the dough. Place toppings, garlic and herbs in a bowl and toss with olive oil and salt and pepper. Top cheese pastry with topping mixture and place in oven and bake until puff pastry is golden brown, about 30-35 minutes. Slice each tart into 1 1/2 inch strips and serve.
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