Author Notes
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
Continue After Advertisement
Ingredients
-
200g
flour (about 1 1/2 cups)
-
100g ounces
cold butter (about 3.5 oz)
-
Salt and pepper
-
4
eggs
-
1
can artichoke hearts
-
2
red onions
-
6-8
sun-dried tomatoes
-
5-6
leaves fresh basil
-
100 milliliters
Milk
-
100 milliliters
Crème fraiche or sour cream
Directions
-
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.
-
Bake for 40-45 minutes. Serve with fresh arugula.
See what other Food52ers are saying.