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| 1 | Blind-baked pie crust in a 10" fluted |
| | Tart pan |
| 2 Esslöffel | olive oil |
| 1 x ca. 30 g | Pancetta; julienned |
| 1/2 Tasse | onion minced |
| 2 Esslöffel | shallots minced |
| 6 x ca. 30 g | Julienned artichoke hearts |
| 1 Esslöffel | garlic minced |
| 1/4 Tasse | Heavy cream -; (to 1/2 cup) |
| 3 Esslöffel | Chiffonade of fresh basil |
| | Juice of one lemon |
| 1/2 Tasse | Grated Parmigiano-Reggiano cheese |
| 1/2 Tasse | Grated Asiago cheese |
| | salt |
| | black pepper freshly ground |
| 1 Tasse | Herbed tomato sauce; warm |
| 1 Esslöffel | Chiffonade basil |
| 2 Esslöffel | parmesan grated |
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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. This recipe yields 8 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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