I used to hate artichoke hearts as a kid but loved the leaves so I always left the hearts. So my mother started used artichoke hearts in this savory clafoutis-type pie so as not to waist them. You can use canned artichoke hearts. —MarieGlobetrotter
flour (about 1 1/2 cups)
cold butter (about 3.5 oz)
Salt and pepper
can artichoke hearts
leaves fresh basil
Crème fraiche or sour cream
In This Recipe
For the dough: Mix together flour, 1 egg, a pinch of salt and butter then knead the dough by hand for 2-3 minutes. It must be quite smooth. Put in a plastic wrap and set in the fridge for 30 minutes.
Preheat oven to 350F
Drain and dry the artichoke hearts and cut in four. Peel the onion and cut in thin slices. Slice the sundried tomatoes. Also thinly slice fresh basil.
Whisk together milk, cream and three eggs. Add basil and slices of sun dried tomatoes. Season to taste.
With a rolling pin, roll the dough out to a thin round
Transfer and press the dough into a pie plate, covering the edges. Prick dough thoroughly on the bottom with the tines of a fork. Spread out the onions, sundried tomatoes and artichokes on the bottom of the dough. Pour the milk-cream mixture on top.