Artichoke Tarte Tatin is perhaps my all time favorite recipe to make and eat. I actually owe my marriage and consequently my son to the merits of this dish. I originally developed it while Chef at Pili Pili restaurant in River North, Chicago for an article appearing in Chef Magazine. They were writing a feature on goat cheese and I wanted to do something a little different. After the shoot, I kept refining and updating it and eventually it became our biggest seller, I started serving about 72 tarts a night in a 120 seat restaurant.
Artichoke Tarte Tatin
A savory vegetable tart perfect for lunch.
For the Tarts
- 1 red bell pepper sliced thinly
- 1 onion sliced thinly
- 1 fennel sliced thinly
- 4 large artichokes
- ¼ cup olive oil
- 1 each lemon washed
- 2 ounces fresh goat cheese
- 1 ounce grated parmesan
- 4 puff pastry circles cut slightly larger diameter than tart pan
- 1/4 cup chopped pitted Niçoise olives
- 3 egg yolks
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 cup olive oil
For the Tarts
Julienne red pepper, onion and fennel, then sauté till tender. You will have more than you need for four tarts.
Peel artichokes using a sharp paring knife carefully cutting around the bottom. Continue trimming artichoke bottom till all the outer leaves are removed and there are no more green spots. Use a spoon to scoop out the choke.
Cook the four bottoms in salted water mixed with olive oil and sliced lemon. The artichokes are cooked when a paring knife easily pierces the bottoms. Remove and chill.
Sprinkle a little olive oil into the bottoms of four small tart pans, about four inches in diameter. Slice each artichoke thinly and lay in bottom of tart pan.
Top with a tablespoon of julienned vegetable and ½ ounce of goat cheese.
Sprinkle parmesan over. Then lay puff pastry circle over, pressing the edges firmly around the tart.
Bake at 450 until golden brown, about 12 minutes.
Invert onto a warm plate. Spoon olive emulsion over and enjoy.
Mix chopped olives with egg yolks, black pepper and lemon juice.
Whisk over boiling water in a stainless steel bowl till light and creamy.
Slowly whisk in olive oil like you are making a hollandaise
The artichoke Tarte Tatin is a playful dish based on the classic French Apple Tart. Artichokes are always a hard vegetable to pair with wine. Claudia Springs Viognier seamlessly marries with the rich flavors of olive emulsion and basil oil and provided an interesting foil to the goat cheese.