Artichoke and onion tart

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
5 1

Ingredients

Servings: 1
  • 200 g + some flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g cold + some butter
  • 4 Eggs (Gr. M)
  • 1 can(s) (425 ml) Artichoke Hearts
  • 3 red onions
  • 1 TABLESPOON Breadcrumbs
  • 100 ml Milk
  • 100 g Schmand
  • 50 g Olives (green + black)
  • 50 g Arugula
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Knead 200 g flour, 1/2 teaspoon salt, 100 g butter in pieces and 1 ##egg## to a smooth dough. Wrap in foil and chill for about 30 minutes.

  2. 2

    ##Artischocken## Drain, quarter. ##peel onions## and cut into thin slices.

  3. 3

    Grease a tart mould (26 cm Ø) with a removable base and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Roll out the dough to a round shape (approx. 30 cm Ø) on a small amount of flour and place it in the mould, pressing down at the edges.

  4. 4

    Sprinkle the base with breadcrumbs.

  5. 5

    Stir milk, sour cream and 3 eggs until smooth. Season with salt and pepper. Arrange artichokes, onions and olives in the form. Pour egg milk over it. Bake in a hot oven for 35-45 minutes.

  6. 6

    Clean, wash, shake dry and possibly pluck smaller rocket. Remove the tart. Sprinkle rocket on top.

Nutrition Facts

KCAL
210 kcal
CARBS
18 g
FATS
12 g
PROTEINS
6 g