Artichoke and onion tart with olives and rocket

Name: Artichoke and onion tart with olives and rocket
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 7-10 Tbsp Salt; 100 g lactose-free butter; 4 Eggs (size M); 1 can(s) (425 ml) Artichoke Hearts; 30 g green and black olives; 3 red onions; 100 g lactose-free cream cheese; 100 ml lactose-free milk; 7-10 Tbsp Pepper; 1/2 stale wheat roll (ask the baker for lactose-free variety); 1 collar Rocket; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
7-10 Tbsp Salt
100 g lactose-free butter
4 Eggs (size M)
1 can(s) (425 ml) Artichoke Hearts
30 g green and black olives
3 red onions
100 g lactose-free cream cheese
100 ml lactose-free milk
7-10 Tbsp Pepper
1/2 stale wheat roll (ask the baker for lactose-free variety)
1 collar Rocket
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

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.
2
Quarter the artichokes. Stir cheese, milk and 3 eggs until smooth. Season to taste with salt and pepper. Finely crumble the rolls to breadcrumbs. Roll out the dough on a floured work surface and line a greased, floured tart tin (26 cm Ø) with lift-off base.
3
Sprinkle the bottom with breadcrumbs. Layer artichokes, onions and olives in the mould. Pour egg milk over the pan 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.
4
Wash and drain the rocket. Remove the tart, let it cool down a bit if necessary and sprinkle with rocket.