Imagine a rustic Italian tart that combines the earthy richness of artichokes and mushrooms with creamy cheese, all nestled in a perfectly golden crust. This Crostata di Carciofi e Funghi isn't just a recipe—it's a culinary journey through the heart of Italian countryside cooking that will transport you straight to a sun-drenched Tuscan kitchen. Whether you're a seasoned home cook or a curious food enthusiast, this dish promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups artichoke hearts, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan by lightly greasing it with olive oil or butter.
- Roll out the pie crust and carefully transfer it into the prepared tart pan, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
- In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Add sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, about 6-7 minutes.
- Incorporate chopped artichoke hearts into the mushroom mixture and cook for an additional 3-4 minutes. Season with salt and pepper to taste.
- In a separate mixing bowl, combine ricotta cheese, grated Parmesan, and eggs. Whisk together until smooth and well incorporated.
- Add the sautéed artichoke and mushroom mixture to the cheese mixture, stirring gently to combine all ingredients.
- Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
- Remove from the oven and let the crostata cool for 10-15 minutes before slicing.
- Garnish with fresh herbs like parsley or basil if desired, and serve warm or at room temperature.
Tips
- Use fresh, high-quality ingredients: The success of this dish relies on the quality of your artichokes, mushrooms, and cheeses.
- Don't rush the sautéing process: Allow mushrooms and onions to caramelize slowly to develop deep, rich flavors.
- Ensure your pie crust is cold before rolling to achieve a flakier texture.
- Let the tart rest for 10-15 minutes after baking to help the filling set and make slicing easier.
- For extra flavor, consider adding a sprinkle of fresh thyme or rosemary to the vegetable mixture.
- If using canned artichoke hearts, drain and pat them dry to prevent excess moisture in your tart.
- For a golden, glossy crust, brush the edges with an egg wash before baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
