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.
##Artischocken## Drain, quarter. ##peel onions## and cut into thin slices.
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.
Sprinkle the base with breadcrumbs.
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.
Clean, wash, shake dry and possibly pluck smaller rocket. Remove the tart. Sprinkle rocket on top.