1 Blind-baked pie crust in a
-10″ fluted
Tart pan
2 tb Olive oil
1 oz Pancetta; julienned
1/2 c Minced onion
2 tb Minced shallots
6 oz Julienned artichoke hearts
1 tb Minced garlic
1/4 c Heavy cream -; (to 1/2 cup)
3 tb Chiffonade of fresh basil
Juice of one lemon
1/2 c Grated Parmigiano-Reggiano
-cheese
1/2 c Grated Asiago cheese
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Herbed tomato sauce; warm
1 tb Chiffonade basil
2 tb Grated Parmesan cheese
Preheat the oven to 350 degrees. In a saute pan, heat the olive oil.
Saute the pancetta for 1 minute. Add the onions and shallots, saute
for 2 to 3 minutes. Add the hearts and garlic and continue sauteing
for 2 minutes. Add the cream. Season with salt and pepper. Stir in
the basil and lemon juice. Remove from the heat and cool. Spread the
artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses
over the mixture. Bake for 15 to 20 minutes or until the cheeses have
melted and are golden brown. Spoon a pool of the sauce in the center
of the plate. Place a slice of the tart in the center of the sauce.
Garnish with grated cheese and basil. This recipe yields 8 servings.
Yields
8 servings