I prepared this cake convinced that there would be half left over to take to my mother the next day, because I was completely wrong. There were two of us eating and not even half a piece was left over! So I had to prepare it again, although I was more foresighted and I made double the amount since there were four of us to eat.
This artichoke and Iberian ham tart tatin is spectacular, made with a puff pastry base that you can buy already prepared, you can even buy the artichokes canned (yes, the latter I recommend that you make them yourself, for me there is no color) . The touch of Iberian ham and caramelized onion will make this cake melt in your mouth.
- 10-12 artichokes
- 1 sheet of puff pastry (can be frozen)
- 5 slices of Iberian ham
- 1 lemon
- 1 onion
- 50g Parmesan cheese
- extra virgin olive oil
- We will start by peeling the artichokes and discard the outer layers, leaving only the heart. As we peel them, we will put them in a large bowl with water and lemon so that they do not oxidize (be careful because they oxidize very quickly).
- Cut the onion into julienne strips (into thin strips) and brown it in extra virgin olive oil over low heat so that it does not brown too much. Once it is golden, we remove it on absorbent paper to remove excess oil and reserve.
- While the onion is cooking, we can boil the artichokes for about 10 minutes.
- We put the onion on our non-stick skillet with removable handle BRA Infinity .
- Once the artichokes are done, we will arrange them side by side on top of the onion, occupying the entire pan, with the ugly part (base of the artichoke) facing up (then we will turn it over).
- We throw the grated Parmesan cheese on top, a little thyme, salt and pepper, add the slices of jabugo and finally finish with a sheet of puff pastry.
- Prick the puff pastry with the help of a fork so that it does not puff up in the oven and bake, removing the handle from the pan, for about 20 minutes at 180ºC, until golden brown.
- We flip it like an omelet on a flat plate and serve!