Crostata di Carciofi e Funghi (Tart of Artichoke, M

Name: Crostata di Carciofi e Funghi (Tart of Artichoke, Mushroom, and Caciocavalla Cheese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups of pre-sifted all-purpose flour; 10 tablespoons unsalted butter, at room temperature; Pinch of salt; 1/3 cup ice water; 4 medium sized artichokes; 3 1/2 tablespoons extra virgin olive oil; 2 tablespoons dry white wine; 2 tablespoons chicken stock (or substitute water); Salt and pepper to taste; 1 tablespoon unsalted butter; 1/2 pound white mushrooms, sliced; 2 ounces Pancetta, diced (1/4-inch size); 2 whole eggs; 1/2 cup heavy cream; 1/2 cup whole milk; 3 1/2 ounces shredded Caciocavallo cheese (or substitute mozzarella)

Servings: persons

2 1/4 cups of pre-sifted all-purpose flour
10 tablespoons unsalted butter, at room temperature
Pinch of salt
1/3 cup ice water
4 medium sized artichokes
3 1/2 tablespoons extra virgin olive oil
2 tablespoons dry white wine
2 tablespoons chicken stock (or substitute water)
Salt and pepper to taste
1 tablespoon unsalted butter
1/2 pound white mushrooms, sliced
2 ounces Pancetta, diced (1/4-inch size)
2 whole eggs
1/2 cup heavy cream
1/2 cup whole milk
3 1/2 ounces shredded Caciocavallo cheese (or substitute mozzarella)

1
Start by making the dough, combining the flour, butter, salt and the water.
2
Lightly mix together, just mixing until the dough comes together, being careful not to overmix.
3
Wrap in plastic and set aside in the refrigerator for 30 minutes or more.
4
To make the filling, start by cleaning the artichoke, removing the tough outside leaves and the fuzzy choke from the center.
5
Slice the artichoke 1/4-inch thick, preheat a skillet over moderate-high heat with 2 tablespoons of the olive oil and saute the artichokes, lightly browning on both sides.
6
Season lightly with salt and pepper and add the wine and stock.
7
Cook until the liquid has evaporated.
8
Remove the artichokes from the pan, put the butter and remaining olive oil in and saute the mushrooms over high heat.
9
Lightly season with salt and pepper, when the mushrooms are lightly brown, remove them from the pan.
10
Add the pancetta until lightly brown, remove from the pan.
11
In a separate bowl, beat together the eggs, cream, milk, and salt and pepper to taste.
12
Preheat the oven to 425 degrees.
13
Roll out the dough to 1/8-inch thickness.
14
Take a 9-inch springform pan, lightly butter the pan, line the pan with the dough.
15
Fill the pan with the artichokes, mushrooms, pancetta and the caciovallo cheese, pour over the egg/cream mixture.
16
Bake for 30 minutes, or until the mixture is set and the pastry is golden brown.
17
You can serve it hot or cold.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 cups of pre-sifted all-purpose flour, 10 tablespoons unsalted butter, at room temperature, Pinch of salt, 1/3 cup ice water, and more.

Yes, Crostata di Carciofi e Funghi (Tart of Artichoke, Mushroom, and Caciocavalla Cheese) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crostata di Carciofi e Funghi (Tart of Artichoke, Mushroom, and Caciocavalla Cheese)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions