artichoke and quail egg lattice torte
MAKES: 8 servings
- 1¾ cups all-purpose flour, plus extra
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 2 whole eggs plus 1 egg yolk, divided
- 1 tablespoon freshly grated Parmigiano-Reggiano
- 1 tablespoon milk, plus extra
- 5 tablespoons extra-virgin olive oil, divided
- ½ cup dry white wine
- 2 cloves garlic, pressed, divided
- Freshly ground pepper
- 6 fresh artichoke hearts
- 1⅓ cups fresh bread crumbs, lightly toasted
- 2 tablespoons freshly grated Grana Padano
- 7 quail eggs
Prepare the dough: In a bowl, combine the flour with the butter. Using your hands or a pastry blender, cut the butter into the flour until it reaches a coarse consistency. Make a well in the center, and add the egg yolk, Parmigiano, 1 tablespoon of milk and a pinch of salt. Mix well, and knead until the ingredients are incorporated and the dough is the consistency of a pie crust. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
Meanwhile, prepare the filling: In a pot over medium heat, combine 4 tablespoons of olive oil, the wine, ½ cup of water and 1 garlic clove, and season with salt and pepper. Add the artichoke hearts, and cook for 30 minutes. Using a slotted spoon, transfer the artichoke hearts to a food processor, and let cool. Pulse until coarsely ground, and set aside. In a small skillet over high heat, warm the remaining tablespoon of olive oil. Add the remaining clove of garlic, the bread crumbs and a pinch of salt. Cook, stirring, for about 10 minutes. Remove from the heat, remove and discard the garlic clove, and set aside. In a medium bowl, combine 2 whole eggs with the Grana Padano, bread crumbs and ground artichokes, and mix well.
Preheat the oven to 350°F. On a lightly floured surface, roll out ⅔ of the dough to a ¼-inch thickness. Line an oval baking dish with the dough, and trim the excess from the sides. Distribute the artichoke mixture over the dough. Roll out the remaining ⅓ of the dough to a ¼-inch thickness, and cut into 1 inch wide strips. Place the strips over the filling to make a lattice pattern, pinching at the edges to secure. Scoop out some filling between each diamond, leaving 7 small holes for the quail eggs. Bake in the oven for about 30 minutes. Crack 1 quail egg into each of the 7 small holes, season the eggs with salt and pepper, and return to the oven for another 10 minutes, or until the eggs set and the crust is golden.
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