Rustic Tart with Grana Padano and Artichokes | Italian Flavor

In a large bowl, sift the type 000 white wheat flour and add the cold butter (82% fat) cut into small cubes, along with half of the sea salt. Work the mixture quickly with your fingers or in a food processor until you get a sandy, uniform texture. Add 2-3 tablespoons of ice-cold water, quickly gather the dough into a smooth ball without overworking it, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.

Roll out the chilled dough on a sheet of lightly floured baking paper into a round disc about 28-30 cm in diameter and 3-4 mm thick. Transfer the baking paper with the dough sheet onto a large baking sheet.

Drain the artichoke hearts well and cut them into quarters or halves. Peel 2 cloves from the head of garlic and finely chop them. Heat the extra virgin olive oil in a pan over medium heat, add the chopped garlic and artichoke hearts, and sauté for 4-5 minutes until the excess liquid evaporates and they release a pleasant aroma, then season with dried thyme, a little sea salt, and ground black pepper. Turn off the heat and let the vegetables cool slightly.