EN DE FR ES PT IT
Artichoke and Pecorino Tart with Light Parmesan Fondue and Artichoke Chips
Recipe

Artichoke and Pecorino Tart with Light Parmesan Fondue and Artichoke Chips

Starter • italy

Buttery puff pastry tartlets topped with sautéed artichokes and pecorino, finished with a light Parmesan fondue and crisp artichoke chips for contrast.

Why smarter

Baking the tartlets rather than deep-frying keeps the dish elegant and lighter, while a milk-forward Parmesan fondue delivers richness with less cream. Using lemon, white wine, and fresh herbs balances the aged cheeses.

Chef tip

For the smoothest fondue, keep it below a simmer and whisk in the Parmesan off the heat; if it tightens, loosen with a splash of warm milk.

Soft line

Serve on warm plates with a neat pool of fondue and the chips perched on top for height.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1 sheet all-butter puff pastry (about 250 g), thawed if frozen 1.000 sheet all-butter puff pastry About 250 g
2 1 large egg, beaten (for egg wash) 1.000 large egg Beaten for egg wash
3 2 tbsp extra-virgin olive oil, plus more for frying 2.000 tbsp extra-virgin olive oil Plus more as needed for chips
4 1 small shallot, finely minced 1.000 small shallot
5 1 clove garlic, finely grated 1.000 clove garlic
6 4 medium fresh globe artichokes (or 8 small), trimmed; keep the tender hearts and inner leaves 4.000 medium fresh artichokes Use hearts and tender inner leaves
7 1 lemon, halved (for acidulated water and finishing) 1.000 lemon lemon
8 60 ml dry white wine 60.000 ml dry white wine
9 1 tsp fresh thyme leaves 1.000 tsp thyme
10 90 g Pecorino Romano, finely grated (plus a little for finishing) 90.000 g Pecorino Romano Plus extra to finish
11 25 g Parmigiano Reggiano, finely grated (for the tart filling) 25.000 g Parmigiano Reggiano For tart filling
12 150 ml whole milk (for a light fondue) 150.000 ml whole milk
13 70 ml double cream 70.000 ml double cream
14 90 g Parmigiano Reggiano, finely grated (for the fondue) 90.000 g Parmigiano Reggiano For fondue
15 1 tsp cornflour (cornstarch), mixed with 1 tbsp cold milk 1.000 tsp cornflour Slurry with cold milk
16 Fine sea salt and freshly ground black pepper, to taste salt and black pepper

Method

  1. Prep the artichokes: Fill a bowl with cold water and squeeze in half the lemon. Trim artichokes to the tender hearts and pale inner leaves; slice the hearts thinly (for the tart) and reserve a handful of the tender inner leaves/slices (for chips) in the lemon water to prevent browning.
  2. Make the tart bases: Heat oven to 200°C (180°C fan). Cut the puff pastry into 4 equal squares. Score a 1.5 cm border inside each square (do not cut through). Place on a lined tray, chill 10 minutes, then brush borders with beaten egg.
  3. Cook the artichoke topping: In a sauté pan, warm 2 tbsp olive oil over medium heat. Add shallot and cook 2 minutes until translucent. Add garlic for 30 seconds, then add the sliced artichoke hearts (drained and patted dry). Season lightly, add thyme and white wine, and cook 6–8 minutes until tender and glossy; reduce until nearly dry. Finish with a squeeze of lemon to brighten.
  4. Assemble and bake: Gently press down the center of each scored pastry square. Divide the artichokes between the centers. Sprinkle over the grated Pecorino and the 25 g Parmigiano. Bake 14–18 minutes until deeply golden and puffed, rotating once for even color.
  5. Prepare artichoke chips: While the tarts bake, drain reserved artichoke leaves/slices and pat very dry. Heat a small pan with 1–2 cm olive oil to 170–180°C. Fry in batches 30–60 seconds until crisp and pale golden. Drain on paper and season with a pinch of fine salt.
  6. Make the light Parmesan fondue: In a small saucepan, warm milk and cream just to steaming (do not boil). Whisk in the cornflour slurry and cook 30–60 seconds until lightly thickened. Remove from heat and whisk in the 90 g Parmigiano a handful at a time until smooth. Season with black pepper and adjust with a splash of warm milk if needed.
  7. Plate: Spoon a small pool of Parmesan fondue onto each warm plate. Set a tart slightly off-center. Top with a small tuft of artichoke chips, and finish with a light dusting of Pecorino and a final drop of olive oil if desired. Serve immediately.