| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Food networ, Food3 | 4 | Servings | |
INGREDIENTS
| 4 | Eggs and 1 egg yolk | |
| 1 | t | Sugar |
| 250 | g | Plain white unbleached flour |
| 1 | t | Salt |
| 65 | g | Unsalted butter |
| 1 | Onion | |
| 2 | T | Olive oil |
| 8 | Fresh or canned artichoke | |
| hearts | ||
| 200 | g | Gruyere cheese |
| 1 | Handful fresh flat-leafed | |
| parsley | ||
| Salt & pepper |
INSTRUCTIONS
To make the pastry put the egg yolk, sugar and 65ml cold water in a bowl and mix together. Sift the flour and salt into a separate bowl and rub in the butter until the mixture resembles fine breadcrumbs. Make a hollow in the centre and add the egg yolk mixture. Mix with a spoon until the mixture holds together, adding more water if necessary. Knead very lightly. To make the tart, roll out the pastry on a lightly floured surface and use to line a 20-22cm flan dish or tin. Prick the base with a fork and place in the fridge to rest for 30 minutes. Meanwhile, slice the onion. In a frying pan heat the oil, add onion and fry for 3 minutes. Add artichokes and cook gently for 10 minutes. Leave to cool. Preheat the oven to 200C/400F/gas 6). Line the pastry base with foil and weight down with baking beans. Bake in the oven for about 10 minutes until set. Meanwhile grate the cheese and finely chop parsley. Now beat the 4 eggs in a bowl, add the cheese, parsley, salt and pepper and beat together. Add the artichoke mixture. Pour into the pastry case and cook for 25 minutes until golden. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 554
Calories From Fat: 360
Total Fat: 40.8g
Cholesterol: 270mg
Sodium: 962.1mg
Potassium: 842.4mg
Carbohydrates: 27.3g
Fiber: 11.8g
Sugar: 2.1g
Protein: 25.3g