Citrus-Braised Artichoke Tart with Thyme Almond Custard

Ingredients

• shortcrust pastry sheet1 sheet
• artichoke hearts, drained2 cups
• olive oil2 tablespoons
• leek, thinly sliced1 medium
• white wine1/3 cup
• lemon zest2 teaspoons
• orange zest1 teaspoon
• unsweetened almond milk3/4 cup
• eggs2 large
• ground almonds1/2 cup
• fresh thyme leaves2 teaspoons
• salt and black pepperto taste

Method

1. 1Heat the oven to 375°F (190°C).
2. 2Fit the pastry into a tart pan, prick the base, and chill while you prepare the filling.
3. 3Cook the leek in olive oil until soft, then add the artichokes and white wine and simmer until most of the liquid is gone.
4. 4Whisk almond milk, eggs, ground almonds, lemon zest, orange zest, thyme, salt, and pepper into a smooth custard.
5. 5Spread the artichoke mixture in the tart shell and pour the custard over it.
6. 6Bake 35 to 40 minutes until set and golden at the edges.
7. 7Cool 10 minutes before slicing so the custard can settle neatly.

Tips

• If the tart edge browns too quickly, shield it loosely with foil during the last part of baking.
• Let the tart rest before cutting for cleaner slices and a silkier texture.

Nutrition