Artichoke Salad in a pistachio crust

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I am a very early riser and sitting in the middle of a peaceful garden this morning at sunrise, not too hot yet, a light breeze, the most perfect weather, I share with you one of a series of tarts I did for a feature in Brilliant Baking Magazine.


The ingredients come from this Mediterranean garden and I have also used ricotta, a most common ingredient here that you will find any day in every local kitchen.

This is a salad in a healthy pie crust made with olive oil and pistachios.


You must not worry as some of you may think my cooking is too experimental but these flowers are those of common sage that we use every day in a Western kitchen and it is the season when they are flowering at the moment, beautiful at their peak. They are completley edible and taste exactly like the leaf, only a bit milder with a more delicate texture. Unlike the sage leaf, there is no toughness and they do not need to be cooked.

Follow the recipe for the pistachio pie crust and baking blind


For the filling, I have used the same ingredients you would use in a quiche, it is an uncooked quiche, a salad in a crust, on of many that I have made recently.

200g ricotta
1 egg hard boiled
Salt and freshly ground pepper
200g Artichoke hearts, cooked and peeled, or shop bought, sliced
Sage flowers
Some arugula leaves
A drizzle of olive oil
A squeeze of lemon, do not overdo it

Arrange the arugula on the cool pie crust. Cover with a thin layer of mashed up ricotta. Hard boil the egg and chop it up. Place on top of the ricotta. Neatly arrange the sliced artichokes on top of the pie. Top with the sage flowers. Season with salt and freshly ground pepper. Drizzle with some olive oil and a squeeze of lemon juice. Serve.


Trade Enquiries:
Allinson’s flour is available via Borg and Aquilina

Kitchenware by K&Co Telephone 79415384

Fruit and Vegetables by Big Fresh, Oscar’s Fruit and Vegetables and Barbuto [Organic]


29 responses to “Artichoke Salad in a pistachio crust”

  1. Looks and sounds amazing Lea! You’re amazing! X

    1. You are so kind Elaine, thank you and so glad you like it. 🙂

  2. Oh SWOON ! You put an awful lot of work into your cooking, Lea, eh ? But to you it’s second nature – you’re a chef.

    1. Not a lot of work at all Margaret Rose, a lot of thought yes. This is very simple to make, we often make salads and many make pie crusts, a combination of both. No different to making a quiche, infact quicker and easier. Must have all the flavors complement each other of course. Do try it 🙂

    1. Thank you ! So grateful for your appreciation !

  3. What a fab idea for a crust! It all looks so beautiful and delicious!

    1. I have made several salads like this recently and it is a simple and delicious way to present them. So glad you like it! Havr a great weekend !

  4. Oh that looks so good! I’ve got to get back to baking and trying new things. Thank you for this 🙂

    1. Thank you Michele, it doea not take lomg at all provided you have your ingredients oraganised. You can have any combination of salad inside the crust !

  5. I love the idea of this pie crust. Would make a lovely crust for a goat’s cheese quiche.

    1. Goats cheese and pistachio sounds absolutely delicious !

  6. Delicious sounding and looking; this great recipe will be on the list of one’s to try!
    Thank you so very much for following and opening the door to your exciting world! Eddie

    1. Thank you Eddie, what a pleasure to hear from you and thank you for your following !

  7. You are a food specialist after all! Pistachio crust is first for me. How decadent. And a garden as a filling. How beautiful!

    1. Thank you Fae, any salad in a nut crust is a great change. I have now tried quite a few combinations. Enjoy your weekend !

    1. Thank you Diana, have a wonderful weekend 🙂

    1. Thank you and so glad you like it. Really appreciate to hear from you !

  8. The nutty crust is intriguing. Bet it’s yummy.

    1. It is absolutely yummy and I love it with hazlenuts too. Lovely to hear from you !

  9. I’m not usually interested in recipes, though I do cook and I do like to eat. But your recipe posts are terrific. Bon appetit.

    1. Thank you so much, thrilled to hear you enjoy them. Have a wonderful weekend !

  10. […] I used the ricotta and hazelnut crust to make another salad tart.  Simply allow the crust to cool, crumble up 200g ricotta  and arrange it on the crust, top with […]

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