List of Ingredients
- 2 C. of flour
- 11 OZ. of buffalomilk ricotta
- butter
- club soda
- grated Grana Padaon cheese
- parsley, chopped
- 6 of artichokes
- 1 egg
- 1 orange
- Breadcrumbs
- Dry white wine
- Extravirgin olive oil
- Bay leaf
- Salt
- Pepper
Method
Mix the flour with 2/3 cup of softened butter and the grated zest of 1/2 orange, rub it between the palms of your hands until you have a pile of crumbs. Then add the club soda, with 1 teaspoon of salt dissolved in it.
Knead until the dough is smooth and soft; wrap in plastic wrap and let it rest in the refrigerator for 1 hour (shortcrust pastry). Trim the artichokes, cut into wedges and brown in a pan with 2 tablespoons of oil and 1 bay leaf for 5 minutes; then deglaze with 1/2 cup of white wine and continue cooking for 15 minutes.
Butter as slightly flared baking dish (larger diam. 9 inches, smaller diam. 7 1/2 inches), dust with breadcrumbs and line with the shortcrust pastry, rolled out to a thickness of 1/8 inch. Pierce holes in the bottom and cover with a sheet of parchment paper; fill the mold with dried beans and bake at 340 °F for 20 minutes; remove from the oven, discard the beans and bake again for 8 minutes (baking blind).
Mix the ricotta with the Grana Padano cheese, parsley, egg, a handful of salt and freshly ground pepper (filling). Spoon the filling into the shortcrust pastry shell, add the artichokes and bake for another 10-12 minutes. Remove the tart from the oven and serve warm.