Artichoke tarte tatin

1. Preheat the oven to 200°C (th. 7).

2. Buttered generously 4 tart pans with 25 g of butter for each mold. In a pan, add thyme, butter and the artichoke slices, season and cook over low heat for about 10 minutes. Spread the artichoke mixture into the tart pans.

3. Roll out the dough on a lightly floured surface to a thickness of 1 cm. Cut into 4 discs, slightly larger than the tart pans. Prick with a fork and place them over the artichokes. Tuck the edges.

4. Brush the top of the dough with the beaten egg. Bake for 10-12 minutes until golden brown.

5. Remove the tartlets and let cool for a few minutes before unmolding on hot plates. Serve immediately the artichoke tarte tatin with a sprig of thyme.

Photo credit: Sucré Salé