Crust
1 1/4 cup all-purpose flour
1/2 cup cold butter, cut into small pieces
1 pinch of salt
3 tablespoons cold water
Filling
6 cooked artichoke bottoms
3 eggs
3/4 cup heavy cream
1/3 cup grated Gruyère cheese
Salt and pepper to taste
Accessory
Removable tart crust, 25 cm in diameter
Crust
1 1/4 cup all-purpose flour
1/2 cup cold butter, cut into small pieces
1 pinch of salt
3 tablespoons cold water
Filling
6 cooked artichoke bottoms
3 eggs
3/4 cup heavy cream
1/3 cup grated Gruyère cheese
Salt and pepper to taste
Accessory
Removable tart crust, 25 cm in diameter
1
Preheat the oven to 180°C
On a surface, mix the flour with the butter and salt, until it forms a crumbly mixture
2
Add the cold water and mix until a dough forms
3
Use the dough to line the tart crust and sides, cover with aluminum foil, and fill the cavity with beans
4
Bake for 15 minutes
Remove the beans and bake again for another 15 minutes or until lightly golden
Keep the oven on
Filling
1
Cut the artichoke bottoms into slices
Spread them over the pre-baked crust
2
In a bowl, combine the eggs, heavy cream, and cheese, and mix quickly
3
Season with salt and pepper to taste
Pour over the artichokes
4
Bake for 25 minutes or until firm and golden.
