Artichoke Tart with Gouda and Herbs

Peru’s pastel de alcachofas—artichoke cake or tart—envelops artichokes in rich custard, flavored with herbs, loaded with Gouda and Parm. OR Perfect for a weekend meal, this Peruvian-inspired tart is packed with artichokes.

By Rose HattabaughSeptember 17, 2021

Makes
6 to 8 servings
Cook Time
1¼ hours
Active time plus cooling
plus chilling and cooling
Rating
5

Pastel de alcachofas, or artichoke cake or tart, is popular in Peru, one of the world’s largest producers of the prickly edible flower buds. This tart is similar to quiche, with artichokes enveloped in rich custard, flavored with garlic, herbs and Gouda and Parmesan cheeses. For ease, we use frozen puff pastry as the crust instead of homemade pie dough. Leftovers can be covered and refrigerated for up to three days; bring to room temperature before serving.

Tip

Don’t use marinated artichokes, which are too highly seasoned. Canned artichoke hearts packed in water are the right type for this recipe. Be sure to pat the artichokes dry so their moisture doesn’t water down the filling. When placing the artichokes in the filling, don’t fully submerge them in the custard. The finished tart looks best when pieces are visible on the surface.

Ingredients

1
sheet frozen puff pastry, thawed
1
14-ounce can artichoke hearts, drained, quartered if whole and patted dry
1
tablespoon extra-virgin olive oil
1
medium garlic clove, minced
¾
cup lightly packed fresh flat-leaf parsley, finely chopped
¾
cup lightly packed fresh basil, finely chopped
8
large eggs
½
cup half-and-half
Kosher salt and ground black pepper
2
ounces Gouda cheese, shredded (½ cup)
1
ounce Parmesan cheese, finely grated (½ cup)

Step 1

Heat the oven to 400°F with a rack in the middle position.

With a rolling pin, roll the pastry into a 12-inch square. Invert a 9-inch glass pie plate onto the square and, using a paring knife or pizza cutter and the rim of the pie plate as a guide, cut the pastry into a circle about 1 inch larger than the pie plate all the way around.

Step 2

Lift off the pie plate and set it right side up on the counter. Remove and discard the pastry scraps. To transfer the dough, roll the pastry circle around the rolling pin, then unroll it onto the pie plate. Ease the pastry into the corners and up the sides of the plate. Fold the edges under, then crimp.

Refrigerate, uncovered, until slightly firmed and chilled, about 15 minutes.

Step 3

Meanwhile, in a medium bowl, toss the artichokes with the oil, garlic and half each of the parsley and basil; set aside.

In a large bowl, whisk together the eggs, half-and-half, the remaining herbs and ½ teaspoon each salt and pepper.

Step 4

Remove the pastry-lined pie plate from the refrigerator.

Using a fork, poke holes all over the bottom and sides of the pastry to prevent it from puffing up.

Evenly sprinkle both cheeses over the bottom of the pastry, then pour in the egg mixture. Place the artichokes in the filling, laying them so the interior layers are visible, and sprinkle on any herb-garlic mixture remaining in the bowl.

Step 5

Bake until the center of the filling does not jiggle when the pie plate is gently shaken, 30 to 35 minutes.