Savory Artichoke Tarte Tatin
Ingredients
Base
- 200g all-purpose flour
- 100g water
- 35g extra virgin olive oil
- a pinch of salt
- zest of 1/2 lemon
Filling
- 1 garlic clove
- 5 artichokes
- 1/2 glass of white wine
- 800g potatoes
- 2 sprigs of mint
- 20g grated cheese
- 200g unsweetened plant-based drink plus more for brushing
- extra virgin olive oil
- salt
- pepper
- water
Preparation
First, put the whole potatoes to boil.
Prepare the dough by mixing flour, salt, and lemon zest. Knead in the bowl adding water and oil. Continue kneading for 3 minutes on a work surface and let the dough rest in the refrigerator for 30 minutes.
Meanwhile, clean the artichokes by peeling the stems and removing the tough leaves and tips. Cut them in half and remove the internal choke. As you clean them, place them in a bowl with water and lemon to prevent browning.
Heat a drizzle of oil in a pan over medium heat, brown a garlic clove, remove it, and add the artichokes cut side down. After about 3 minutes, deglaze with white wine, season with salt, and add water almost to cover the artichokes. Cook covered for 15 minutes until soft, then evaporate all liquid.
When the potatoes are cooked, peel and mash them. Add chopped mint, grated cheese, salt, pepper, soy milk, and a drizzle of oil. The filling is ready.
If your pan can go in the oven, assemble the tarte tatin directly; otherwise, transfer the artichokes to a lightly oiled baking dish. Cover with the potato filling, roll out the dough thinly to about 3mm thick, place it over the filling, fold the edges over, and prick it with a fork.
Brush the surface with plant-based drink and bake at 200°C for 30 minutes until golden. Flip it before serving.
