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Name: Artichoke Tart in Walnut Pastry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 Eggs; Ground Pepper To Taste; 1 c All purpose flour; 1/2 pt Salt; 8 tb Cold unsalted butter, cut up; 8 oz Gruyere Cheese; grated; 8 Chopped scallions,; 6 oz Jar marinated artichoke; 1 Egg; 1/2 pt Salt; 4 tb Butter; 1 c Garlic; minced; 1 c Light cream

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INGREDIENTS

3 Eggs
Ground Pepper To Taste
1 c All purpose flour
1/2 pt Salt
8 tb Cold unsalted butter, cut up
8 oz Gruyere Cheese; grated
8 Chopped scallions,
6 oz Jar marinated artichoke
1 Egg
1/2 pt Salt
4 tb Butter
1 c Garlic; minced
1 c Light cream

Servings

INSTRUCTIONS

WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of aluminum foil and fill with Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:20:45 -0700 From: Gerald Edgerton

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Artichoke Tart in Walnut Pastry

3 Eggs
 Ground Pepper To Taste
1 c All purpose flour
1/2 pt Salt
8 tb Cold unsalted butter, cut up
8 oz Gruyere Cheese; grated
8 Chopped scallions,
6 oz Jar marinated artichoke
1 Egg
1/2 pt Salt
4 tb Butter
1 c Garlic; minced
1 c Light cream

WALNUT PASTRY                     1/2 c  walnuts, toasted, cooled Preheat  oven to 375 degrees for 10 minutes. 1.   Saute scallions and garlic in  butter until softened.  Cut artichoke 2.   Combine cream, eggs, salt and  pepper in medium bowl. 3.   Sprinkle grated cheese over the bottom of the  partially baked crust. 4.   Bake 35 minutes until golden and slightly  puffy.  Let rest 10 WALNUT PASTRY 1.   Process walnuts until coarsely  ground.  Add flour and salt to work 2.   Place pieces of butter atop dry  ingredients and pulse until mixture 3.   Add egg and process just until  mixture begins to hold together. Do 4. Remove dough from processor and  shape into a flattened  disc.  Cover 5. Roll dough large enough to fit into  10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of  aluminum foil and fill with  Posted to MC-Recipe Digest V1 #237    Date: Wed, 09 Oct 1996 08:20:45 -0700    From: Gerald Edgerton <jerrye@wizard.com>

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 8 Servings

Calories: 869
Calories from Fat: 529 (61%)

Amt Per Serving		% DV

	Total Fat 58.8g	78 %
	Saturated Fat 32.7g	164 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 4g
Cholesterol 576.9mg		177 %
Sodium 299.7mg		10 %
Potassium 1383.3mg		36 %
Total Carbohydrate 72.6g		21 %
	Dietary Fiber 19.9g	79 %
	Sugars, other 52.7g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 869

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