Artichoke Tart
This artichoke tart can easily be served as a main, for brunch, a side or an appetizer.
By Susan A.
Total Time: 1 hour Servings: 10
Ingredients:
1 (12 oz) jar of quartered artichoke hearts
3/4 cup whipping cream
3/4 cup milk
3/4 cup (3 oz) shredded Gruyère-Swiss cheese blend
3/4 cup (3 oz) grated Parmesan cheese
3 eggs, beaten
2 drops Worcestershire sauce
1 teaspoon salt
1 teaspoon thyme
1/8 teaspoon cayenne pepper
1 9” unroll-and-bake pie crust
Directions:
Preheat the oven to 375°F.
Unroll the pie crust and press into a 9” fluted tart pan. Prick the bottom with the times of a fork and pre-bake the empty crust for 12 minutes.
While pie crust pre-bakes, crack the 3 eggs into a large bowl and whisk. Add the whipping cream, milk, Worcestershire sauce, salt, thyme and cayenne pepper and mix.
Remove pie crust from the oven. Sprinkle cheeses evenly into pie crust, then pour egg mixture over the cheeses.
Arrange the artichokes on top of the egg mixture.
Bake at 375°F for 45 minutes or until a knife inserted in the center comes out clean.