Ingredients for a 24 cm diameter round baking tin:600 g fresh sheep’s milk ricotta1 jar Carciofina (180 g)1 large artichoke80 g aged pecorino cheese80 g breadcrumbs1 tbsp Extra Virgin Olive Oil salt and pepper to taste450 g flour (plus a handful for rolling out the dough)150 ml Extra Virgin Olive Oil120 g cold water1 tsp salt
Prepare the pastry: in a bowl, mix the flour, water, oil and salt until you obtain a smooth, homogeneous ball of dough. Cover it with a cotton cloth and leave it to rest in the fridge for about 30 minutes.
In the meanwhile clean the artichokes: use a sharp knife to cut off the stalk, leaving a piece roughly 5 cm long. Pull off the outermost petals by hand, then cut the “thorny” tip and the tougher part off the remaining petals, leaving the tender part with the “heart” of the artichoke. Cut it into thin slices, sauté them for a few minutes in a heavy-bottomed frying pan with a tablespoon of olive oil, then leave them to cool down.
Sieve the ricotta into a bowl, then mix it with the Carciofina and the slices of sautéed artichoke, and season with salt and pepper. Take the dough out of the fridge and, using a rolling pin handful of flour so it doesn’t stick, roll it out into a circle that’s 2-3 cm larger than the baking tin and not excessively thin. Line the baking tin with greaseproof paper and arrange the dough inside it, making sure it adheres to the sides. Tip in the ricotta and artichoke mixture, spread it out over the entire surface, sprinkle it with the breadcrumbs mixed with the grated pecorino, and bake it in a preheated oven at 180 °C for 40-45 minutes.
Let your savoury tart cool down before serving; it’s excellent with an aperitif or as an appetizer, and also as a one course meal accompanied by a nice salad or some raw vegetables.