For the crust: combine 1 and 1/4 cup of all-purpose flour, 1/2 cup of cold butter cut into small pieces, and a pinch of salt. Add 3 tablespoons of ice-cold water and mix until a dough forms.
For the filling: cook 8 artichokes until tender, then chop them coarsely. Beat in 4 eggs, 1 cup of heavy cream, and 1/3 cup of grated Parmesan cheese. Season with salt and pepper to taste.
For the crust: combine 1 and 1/4 cup of all-purpose flour, 1/2 cup of cold butter cut into small pieces, and a pinch of salt. Add 3 tablespoons of ice-cold water and mix until a dough forms.
For the filling: cook 8 artichokes until tender, then chop them coarsely. Beat in 4 eggs, 1 cup of heavy cream, and 1/3 cup of grated Parmesan cheese. Season with salt and pepper to taste.
Prepare the crust: on a surface, combine flour, butter, and salt, forming a crumbly mixture
Add 3 tablespoons of ice-cold water and mix until a dough forms
Use the dough to line the bottom and sides of a 29 cm diameter tart pan with a removable bottom and fluted edges
Bake in a preheated moderate oven (180°C) for 15 minutes, then let cool
Prepare the filling: clean the cooked artichokes by removing their stems and scraping out the choke
Chop them coarsely and spread on the pre-baked crust
In a bowl, whisk together eggs, heavy cream, and Parmesan cheese until smooth
Pour over the artichoke mixture
Bake in a preheated hot oven (200°C) for 25 minutes or until set and golden brown
Let cool before serving
Approx
229 calories per serving.
