8 oz. all-purpose flour
4 oz. butter, diced, cold (“Mom” prefers organic)
Ice water, as needed
Pinch of sea salt
1 fresh thyme sprig, leaves only
3 Tbsp. extra-virgin olive oil
1/4 cup Spring garlic, sliced
4 fresh artichoke hearts, fresh, cooked
5 Sundried tomatoes, sliced
3 oz. Goat cheese
8 Eggs (“Mom” prefers cage-free eggs)
2 Tbsp. Heavy cream (“Mom” prefers organic)
Salt and pepper, as needed
Artichoke cooking liquid, as needed
Parsley, finely chopped, as needed
Chives, finely chopped, as needed
1. Combine cold butter and flour until mixture resembles coarse meal, add in thyme leaves. Add water little by little until the dough comes together.
2. Knead dough into a ball and chill for one hour, can also be made the day before.
3. Roll out dough in a circle and line 4- 4 inch tart molds and dock with a fork. Cover with parchment paper and weights (dried beans or uncooked rice) and blind bake shells for 10 minutes at 350*F.
4. In small sauté pan, add artichoke hearts, 1 Oz artichoke cooking liquid and spring garlic.
5. Reduce to a glaze, add 1 tsp parsley.
6. When fully glazed cut artichoke hearts, cut into quarters, then reserve.
7. Divide Artichoke heart mixture between tarts, 4 pieces per tart.
8. Top with sundried tomatoes, about 1 TBSP per tart.
9. In separate bowl mix eggs, cream, salt and pepper.
10. Pour over artichoke and tomato mixture in tarts. Leave a rim in case they soufflé.
11. Garnish the top with crumbled goat cheese and chives.
12 Bake another 10-12 minutes at 350*F until tart is fully cooked, serve warm.
Makes 4 servings.