| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food3 |
4 |
servings |
INGREDIENTS
| 4 |
|
Eggs and 1 egg yolk |
| 1 |
ts |
Sugar |
| 250 |
g |
Plain white unbleached flour |
| 1 |
ts |
Salt |
| 65 |
g |
Unsalted butter |
| 1 |
sm |
Onion |
| 2 |
tb |
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.
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