Artichoke and onion tart with olives and rocket

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 200 g Flour
  • 7-10 Tbsp Salt
  • 100 g Butter
  • 4 Eggs (size M)
  • 1 can(s) (425 ml) Artichoke Hearts
  • 30 g green and black olives
  • 3 red onions
  • 100 g Fresh goat cheese
  • 100 ml Milk
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Breadcrumbs
  • 1 collar Rocket
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    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.

  2. 2

    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

  3. 3

    15 minutes waiting time

Nutrition Facts

KCAL
200 kcal
CARBS
19 g
FATS
11 g
PROTEINS
6 g