Artichoke Hazelnut Tart

Artichokes are in season, baby! This tart was amazing as a side to our steak and salad the other night.  It’s perfect for a holiday like Easter, too!  It’s rich and creamy and oh so delicious!

INGREDIENTS

For the crust:

3 cups Hazelnut Flour
3/4 tsp Salt
1/2 tsp Paprika
1/4 tsp Ground Black Pepper
2 Egg Whites

For the filling:

8 oz Cream Cheese softened
1/2 tsp Salt
1/2 tsp Paprika
1/4 tsp Ground Black Pepper
1 Egg
1 cup Mozzarella Cheese shredded (4 oz)
1/2 cup Parmesan Cheese grated (2 oz), divided
1/2 cup Asiago Cheese grated (2 oz), divided
14 oz Artichoke Hearts sliced thin (fresh, frozen or canned)

DIRECTIONS

• Preheat oven to 350°F. Spray an 8- to 9-inch pie pan with pan spray.

• In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated. Add egg whites and mix thoroughly.

• Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

• Fill in the bottom of the crust and press mixture firmly into place. To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place.

• Par-bake the crust for 10 minutes. Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

• Mix the softened cream cheese, salt and spices until smooth. Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

• Pour the filling into the par-baked crust and smooth evenly. Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top. Bake until just bubbling and golden, about 25 – 30 minutes. Let cool before portioning.