Ingredients:
- blind baked pie crust in a 10-inch fluted tart pan
- 6 oz julienned artichoke hearts
- 3 tbsp chiffonade of fresh basil
- 1 tbsp chiffonade basil
Directions:
- Preheat the oven to 350 degrees. In a saute pan, heat the olive oil. Saute the pancetta for 1 minute. Add the onions and shallots, saute for 2 to 3 minutes. Add the hearts and garlic and continue sauteing for 2 minutes. Add the cream. Season with salt and pepper. Stir in the basil and lemon juice. Remove from the heat and cool. Spread the artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses over the mixture. Bake for 15 to 20 minutes or until the cheeses have melted and are golden brown. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with grated cheese and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.25 Kcal (675 kJ) | ||
| Calories from fat | 112.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.53g | 19% | |
|---|---|---|---|
| Cholesterol | 25.77mg | 9% | |
| Sodium | 490.03mg | 20% | |
| Potassium | 167.17mg | 4% | |
| Total Carbs | 5.48g | 2% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 7.73g | 15% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 222.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 180.32 Kcal (755 kJ) | ||
| Calories from fat | 126.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 19% | |
|---|---|---|---|
| Cholesterol | 28.82mg | 9% | |
| Sodium | 548.01mg | 20% | |
| Potassium | 186.95mg | 4% | |
| Total Carbs | 6.12g | 2% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 8.64g | 15% | |
| Vitamin C | 4.9mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 248.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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