Cheese tart and artichokes
Instructions
Pour the flour onto the work surface by a hollow.
In a double boiler, melt the butter and pour it into the bowl.
Add an egg and a pinch of salt.
Knead and mix.
Form a ball and let it rest.
Clean the artichokes by removing the tougher leaves and cutting tips.
Wash them, make them into wedges and boil them in lightly salted boiling water.
Do heat the butter, add drained artichokes and let them Brown.
Cut into cubes mozzarella and fontina.
remove the artichokes from the fire and join the fontina, mozzarella and three eggs previously beaten.
Add the grated Parmesan and cream and stir.
Roll out the dough into a thin sheet.
Grease a pan with a diameter of 24 cm and foderatela with Browse up to an inch over the edge.
Fill with the mixture, fold inwards the edge of browse and go in the oven at 180 degrees for about 40 minutes.
Serve hot or lukewarm.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of white flour
- 150 g of butter
- 1 egg
- 1 pinch of salt
- For the filling:
- 6 artichokes
- 100 g of fontina cheese
- 100 g of mozzarella
- 100 g of grated parmesan cheese
- 3 eggs
- 10 cl of cream
- 50 g of butter
- Salt