Artichoke and Cheese Tart

Hmmm, time to play catch up, again. Does this seem to be a recurrent theme here? I'll try to be better about posting once the kitchen is completed. With the kitchen fresh in your minds, I should also note that we will be tearing out the old counter tops on Thursday, getting the new ones installed Friday, and hopefully having a functional kitchen by Sunday. No cooking in our kitchen after Wednesday evening - Yikes!!!!

I believe we had burgers on Tuesday night, then this delicious tart Wednesday. This was a new recipe for us, and it was very good. I thought it came out a bit soft, but Jason liked the texture. The flavor was wonderful!

I used the pre-made, refrigerated pie crust for this dish. If you are feeling spunky and domestic, make your own, but I found the convenience of the refrigerated, pre-rolled crust to be exactly what I needed to try this recipe.

Artichoke and Cheese Tart

2 TBS olive oil

1 red onion, chopped

1 1/2 cans artichoke hearts, drained, rinsed, halved (about 10 - 12 hearts)

1 - 2 cups grated cheddar cheese

1/2 cup crumbled Gorgonzola cheese

2 eggs, beaten

1 TBS fresh chopped rosemary OR 1 tsp dried

2/3 cups milk

1. Heat skillet over med-high heat and saute onions about 3 minutes. Add artichoke hearts and cook another couple minutes. (if using DRIED rosemary, add at the same time as artichoke hearts)

2. Mix the cheeses with the beaten egg and milk. (if using FRESH rosemary, add now)

3. Stir in the artichoke mixture and season with salt/pepper to taste. Be sure to omit any cooking liquid to prevent soggy tart. I think this is were I messed up.

4. Spoon the artichoke and cheese mix into the pie dish with awaiting crust. Sprinkle with more cheese (about 1/2 cup). Bake at 400 degrees for 30 - 35 minutes. 

If you don't care for blue cheese, I am sure this would be tasty with swiss or feta in it's place. The Gorgonzola added a zing.

I served this with a side of quorn patties cooked with salt/pepper/rosemary/olive oil. Simple but good.