Artichoke, onion and thyme tart (Tarte aux artichauts, oignons et thym) from French Brasserie Cookbook: The Heart of French Home Cooking by Daniel Galmiche

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Notes about this recipe

  • emma_clare on August 18, 2024

    I made this for a party. I was a bit worried it would be a bit plain/bland, but it was actually really beautiful. I used jarred artichokes and ready roll pastry which meant it was a breeze to make. Be sure to put the full amount of nutmeg as stated in the recipe, as that is an important element of the flavouring. I also sprinkled some fresh thyme on top just before serving. It was a gentle, complex flavour overall, which was a good match for some quite peppy side dishes - eg I made ottolenghi's peaches with speck, which is always a crowd pleaser.

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