Knead flour, 1/2 teaspoon salt, butter and 1 egg to a smooth dough. Wrap in foil and chill for about 30 minutes. Drain artichokes and olives. Peel onions and cut into slices. Quarter the artichokes. Stir cheese, milk and 3 eggs until smooth. Season to taste with salt and pepper.
Roll out the dough on a floured work surface and line a greased, floured tart tin (26 cm Ø) with Lift-Off base. Sprinkle the base with breadcrumbs. Layer artichokes, onions and olives in the tart mould. Pour egg milk over it and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes until the egg milk has set. Wash and drain the rocket. Remove the tart, let it cool down a little if necessary and sprinkle with rocket
15 minutes waiting time