With Thanksgiving coming up, I’m thinking a lot about pies.Â This holiday for some is dedicated to the Turkey, but for me, I think about pecan and pumpkin pie.Â In addition to my sweet pies on the table this year, I’m adding Marcus’ savory Mussel-Artichoke Tart Recipe from New American Table.
Creamy buffalo mozzarella tops a tangy layer of lemon-spiked mixture of onions, tomatoes and chiles.Â Â Then, a layer of sauteed artichoke hearts and oven-roasted tomatoes follows, with even more mozzarella on top.Â After baking the tart, you top it with the preserved mussels and a heaping of arugula.
Before piling the greens on top, I tossed the arugula with the reserved juice from roasting the tomatoes.Â With a little salt and olive oil, I had a full salad to make this a healthy, hearty meal.
Don’t worry about using the exact pan.Â I did not have a 10-inch fluted tart pan, so I used a 10-inch deep-dish pie pan.Â It worked just as well, and tasted great!Â If you don’t like shellfish, you can omit the mussels since they are added on at the end.
My dinner guest and I made it to seconds, and I will be happy to eat the leftovers for a few days to come.
Mussel-Artichoke Tart Recipe
Serves 8 (Makes one 10-inch tart)
2 tomatoes, cut into quarters
5 tablespoons olive oil, plus more for the sheet pan
1/2 teaspoon crushed red pepper flakes
One 14-ounce can artichoke hears, cut into 1/4-inch-thick slices
3 red onions, sliced
4 garlic cloves, chopped
2 cups canned crushed tomatoes
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
2 poblano chiles, seeds and ribs removed, chopped
Juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buttery Tart Shell (recipe follows)
1 pound fresh buffalo mozzarella, cut into 1/4-inch-thick slices
One 6 1/2-ounce can preserved mussels
4 basil leaves, torn into small pieces
1 cup baby arugula
- Preheat the oven to 200 degrees F.
- Place the quartered tomatoes on a lightly oiled sheet pan.Â Drizzle with 2 tablespoons of the olive oil and sprinkle with the red pepper flakes.Â Bake for 1 hour, or until the tomatoes are dried and wrinkled.Â Set aside.Â Increase the oven temperature to 450 degrees F.
- To prepare the filling, heat 2 tablespoons of the olive oil in a large saute pan over high heat.Â Add the artichokes and saute until golden brown and crispy, about 2 minutes on each side.Â Remove the artichokes with a slotted spoon and transfer to paper towels to drain excess oil.
- Using the same pan, add the remaining 1 tablespoon olive oil and heat over medium heat.Â Add the onions and garlic and saute until the onions are translucent, about 4 minutes.Â Stir in the crushed tomatoes, sugar, oregano, and chiles.Â Reduce the heat to low and simmer for 20 minutes, stirring occasionally.Â Stir in the lemon juice, salt, and pepper and simmer until the filling begins to thicken, another 20 minutes.
- To assemble the tart, spread the tomato mixture over the bottom of the prebaked tart shell.Â Cover with a layer of mozzarella slices and arrange the artichokes and oven-dried tomatoes on top.Â Bake until the mozzarella is golden and begins to bubble, about 20 minutes.Â Remove from the oven.
- Place the mussels on top of the tart and sprinkle with the basil and arugula.Â Let sit for 5 minutes before cutting into wedges to serve.
Buttery Tart Shell Recipe
Makes one 10-inch tart shell
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 tablespoons ice water, or more as needed
1/4 cup freshly grated Parmesan cheese
- To make the dough by hand, combine the flour, salt, and Parmesan in a large bowl.Â Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture resembles coarse meal.Â Add the water, stirring with a fork just until the dough starts to come together.Â If necessary, add a little more water, about 1 teaspoon at a time.Â To make the dough in a food processor, combine the flour and salt in the processor and pulse once or twice to mix.Â Cut the butter into 1-inch pieces, scatter the pieces over the flour, and pulse just until the mixture resembles coarse meal.Â Add the water, pulsing just until the dough starts to come together.Â If necessary, add a little more water, about 1 teaspoon at a time.
- Turn the dough out onto a sheet of plastic wrap and shape it into a disk.Â Wrap it in plastic and refrigerate for at least 1 hour before rolling.
- On a lightly floured work surface, roll out the dough to a 12 1/2-inch round.Â Fit the round into a 10-inch fluted tart pan with a removable bottom, being careful not to stretch the dough.Â Trim the edges of the dough.Â Refrigerate for 30 minutes before filling or baking.
- Preheat the oven to 375 degrees F.Â To prebake the tart shell, line the tart shell with parchment paper and fill it with dried beans, uncooked rice, or pie weights.Â Bake for 15 minutes, then remove the parchment and weights.Â Sprinkle with Parmesan cheese.Â Bake for another 8 to 10 minutes, or until golden brown.Â Let cool on a wire rack.