This fine, savory tart will be a piece of art on your table for the holiday season, and many more to come! Layers of crispy phyllo dough topped with soft and nutty bits of artichoke hearts and salty smoked bacon, all combined with a cheese and heavy cream mixture, will guarantee an unforgettable meal!
If you are not familiar in using phyllo dough, this recipe will give you a good opportunity to practice on handling these fragile sheets of dough without the fear of breaking them.
You can use any yellow cheese you like. I had gouda and parmesan on hand, but you can use cheddar, emmental, provolone or any combination you like.
Served alone or with a green salad, this tart suits any meal, either brunch, lunch or a dinner’s first course.
INGREDIENTS
- 5 sheets phyllo dough, thawed
- 1 pack frozen artichoke hearts, 8 oz (226 g), thawed
- 5 green onions, thinly sliced
- 6 slices bacon
- 1/2 pound (250 g) combination of grated yellow cheeses
- 2 tablespoons olive oil
- 2 tablespoons melted unsalted butter or olive oil
- 2 eggs
- 1 1/4 cups heavy cream (300 g)
In a small sauce pan, bring water to boil and add the artichoke hearts. Cook until tender, about 20 minutes. About 3 minutes before they’re ready, add the sliced green onion. Cook for the remaining 3 minutes. Drain, cut the artichoke into smaller bits and set aside.
In a non-stick skillet add 1 tablespoon olive oil and cook bacon until crispy. Let cool on kitchen paper and cut into small bits. Set aside.
With kitchen paper, wipe clean the non stick skillet from cooking the bacon, add 1 tablespoon olive oil, green onions and artichoke hearts. Cook until onion and artichoke turn gold.
Combine the onion and artichoke mixture with the bacon. Set aside.
Beat the eggs and the heavy cream on medium speed, until combined for about 1 minute. Set aside.
Preheat oven at 355 F (or 180 C).
Grease a 10 1/2 (26 cm)tart dish with olive oil or melted butter. Grease each phyllo dough sheet with butter or olive oil and place into the tart dish, leaving the ends of each sheet hanging out of the tart dish.
Top with 1/3 of cheese mixture, then add the artichoke/green onion/bacon mixture.
Add the rest of cheese
Add the egg/heavy cream mixture.
With kitchen shears, cut out any excess of phyllo dough, leaving about 1 inch (2.5 cm).
Bake for about 40 minutes until the tart turns gold.
Serve hot.
Tip: You can prepare the artichoke/green onion mixture and bacon up to 2 days in advance and store in the refrigerator. Assembling the tart will only take a few minutes.
