This recipe, created in collaboration with Freakytable, is perfect for those cool early-autumn evenings when spending some extra time in the kitchen with a glass of your favourite wine becomes quite appealing. Our fresh artichokes preserved in oil, complemented by the rich flavour of Brie, are sure to inspire you.
For the pastry: (The recipe is for a 20 cm diameter baking dish)
200 g cake flour
70 ml extra virgin olive oil
1 generous pinch of salt
The zest of half an organic lemon
Water, enough to achieve the right consistency (3 to 4 tablespoons should be enough)
For the filling
200 g red or Tropea onions, not too finely sliced
100 g Vignamaggio’s artichokes in oil
50 g Vignamaggio’s artichoke patè
80 g chopped Brie
2 table spoons grated Parmesan cheese
2 eggs
2 tablespoons Vignamaggio extra virgin olive oil
1 teaspoon sugar
2 tablespoons Vignamaggio grape must cream
Salt and pepper to taste
Heat 2 tablespoons of oil in a non-stick pan and add the sliced onions. Sauté on medium heat for about 10 minutes, stirring now and then, until they are soft and golden. Add the sugar, salt and pepper, turn up the heat and stirring more often now, simmer with the balsamic vinegar (grape must cream?) for another 5 to 8 minutes until reduced and the onions are well caramelised. Remove from the heat and leave to cool.
Preheat the oven to 180oC
For the pastry, mix the flour with a generous pinch of salt and the lemon zest, then drizzle on the olive oil and begin to knead the dough. Add a few tablespoons of water, enough to obtain a smooth compact dough. With a rolling pin, roll out the dough between two sheets of baking paper until your pastry is about 0,5 cm thick and large enough to cover the entire surface of the baking dish. Trim the edges with a knife and prick the pastry base with a fork.
Bake at 180oC for about 10-15 minutes until the pastry is golden in colour.
In a separate bowl, beat and lightly season the eggs. Add the grated parmesan and the artichoke pate and mix well. Pour this mixture into the pie case and place the well-drained artichokes, caramelised onions and pieces of Brie into it. Put the tart back into the oven to bake for another 20-25 minutes, or until the pastry is crisp and golden. Remove from the oven and leave to cool down for a few minutes before serving.
Accompany with 2 or more glasses of Chianti Classico Gran Selezione Monna Lisa 2016.
