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🍽️ Savory Tart with Puff Pastry, Mushrooms, and Artichokes

428 kcal · 30 min · 4 servings

Savory Tart with Puff Pastry, Mushrooms, and Artichokes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the puff pastry thaw at room temperature.
  2. 2. Clean the mushrooms thoroughly.
  3. 3. Cut the mushrooms into small, bite-sized pieces.
  4. 4. Take the artichokes out of the can.
  5. 5. Let the artichokes drain well in a sieve.
  6. 6. Cut very large artichoke pieces in half if necessary.
  7. 7. Heat butter in a frying pan.
  8. 8. Fry the mushroom pieces in the hot butter for a short time.
  9. 9. Turn the mushrooms until they are lightly browned on all sides.
  10. 10. Remove the mushrooms from the pan and let them cool.
  11. 11. Turn on the oven and preheat it to 180 degrees Celsius with top and bottom heat.
  12. 12. Line a tart pan with the thawed puff pastry.
  13. 13. Brush the layers of the pastry thinly with butter.
  14. 14. Make sure the pastry edges overlap slightly.
  15. 15. Distribute the cooled mushrooms evenly on the pastry.
  16. 16. Distribute the drained artichokes evenly on the pastry.
  17. 17. Whisk the cream in a bowl.
  18. 18. Add the eggs to the cream.
  19. 19. Whisk the mixture vigorously until it is homogeneous.
  20. 20. Season the egg mixture with salt.
  21. 21. Season the egg mixture with pepper.
  22. 22. Pour the liquid egg mixture over the topped mushrooms and artichokes.
  23. 23. Place the pan in the preheated oven.
  24. 24. Bake the quiche for about 30 to 40 minutes.
  25. 25. Check if the filling is firm and lightly browned.
  26. 26. Cover the quiche with aluminum foil if necessary, if it is getting too dark.
  27. 27. Remove the finished quiche from the oven.
  28. 28. Clean the fresh basil leaves.
  29. 29. Wash the basil leaves under running water.
  30. 30. Shake the leaves dry.
  31. 31. Cut the basil leaves into thin strips.
  32. 32. Sprinkle the basil strips over the warm quiche.

Nutrition per serving