Artichoke Pie

Ingredients

(Serves 8)

  • 2 puff pastry sheets
  • 4 tbs. olive oil
  • 2 medium leeks (white part only), thinly sliced
  • 2 boxes frozen artichoke hearts defrosted, thinly sliced
  • 1/3 cup white wine
  • 4 tbs. parsley, minced
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. sage, chopped
  • 1 tbsp. thyme
  • 1 ½ cup grated pecorino cheese
  • 2 eggs
  • ¼ cup whole milk

Directions

  • Preheat oven to 375°.
  • Roll out one sheet of puff pastry to fit a 9” tart pan with removable bottom. Alternatively, use a square tart pan.
  • Roll a second sheet to 10” diameter and refrigerate both until filling is made.
  • In a large sauté pan heat the oil and add leeks, cook until leeks are softened.
  • Add artichokes and cook for 12 minutes over low heat.
  • Add wine and raise heat to high, cook until wine has evaporated. Stir in the parsley, salt & pepper. Allow to cool for a few minutes.
  • In a separate bowl, beat the eggs and milk.
  • Transfer artichoke mixture to prepared tart pan, spread evenly. Sprinkle with cheese. Pour egg mixture over top. Cover with the second sheet of pastry and trim edges.
  • Bake for 40 minutes.

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