Artichoke-Walnut Tart Recipe

Artichoke-Walnut Tart Recipe

Ingredients

Makes 4 servings

• 1 (10-ounce) package frozen artichoke hearts
• 1 frozen puff pastry sheet, thawed
• 1/2 cup toasted walnut pieces
• 8 ounces extra-firm tofu, drained and crumbled
• 3 green onions, minced
• 2 teaspoons fresh lemon juice
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh marjoram, or 1 teaspoon dried
• salt and freshly ground black pepper
• 2 ripe plum tomatoes, sliced paper thin

Method

1. Preheat the oven to 400°F
2. Cook the artichoke hearts in a small saucepan of boiling salted water until tender, about 12 minutes
3. Drain and set aside
4. On a lightly floured work surface, roll out the pastry, then press it into the bottom and up the sides of a 9-inch tart pan or pie plate
5. Trim and crimp the edges
6. Partially bake the crust for 10 minutes
7. Remove from the oven and set aside
8. Coarsely chop 2 of the artichoke hearts and set aside
9. In a food processor, combine the remaining artichoke hearts, ¾ cup of the walnuts, tofu and green onions and process until finely chopped
10. Add the lemon juice, parsley, marjoram and salt and pepper to taste and process until well blended
11. Spoon the mixture into a bowl and add the remaining 1/4 cup walnuts and reserved artichokes
12. Stir to blend
13. Spread the artichoke-walnut mixture evenly over the partially baked pastry
14. Arrange the tomato slices on top, overlapping slightly
15. Season with salt and pepper to taste
16. Bake until the crust is golden brown and the filling is hot, about 25 minutes
17. Cool 10 to 15 minutes before serving

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