Artichoke and purple onion tart
- 150 g Shortcrust pastry with hazelnut chips
- 2 purple onions
- 2 small purple artichokes
- 2 pinches Cumin
- 15 cl Liquid cream
- 50 g grated parmesan
- 1 egg
- 40 g Butter
- 30 g Flour
- Salt
- Pepper
- Butter a pie dish with 20 g of butter, sprinkle with flour and tap off the excess.
- Take the dough out of the refrigerator 15 minutes in advance.
- Lightly flour the work surface and roll it out in a circle, placing the roll in the center and stretching outwards, to prevent the dough from puffing up in the center when baking.
- Move the dough into the pie pan, pass the rolling pin over the mold, the edges will be neat. Prick the dough with a fork. Refrigerate.
- Preheat the oven to 200°C. Turn the artichokes and peel the onions. Cut 3 nice slices and set them aside.
- In a skillet, with 20 g of butter, brown the rest of the chopped onions.
- When they are lightly browned, for them into a salad bowl and stir in the egg, parmesan, liquid cream, cumin, salt and pepper.
- Mix well and for this mixture over the base of the dough. Place the raw artichokes, cut in 2, as well as the onion slices.
- Bake for 25 minutes at 200°C. Enjoy this pie hot or cold with a green salad.
Ingredients
Artichoke and purple onion tart
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