- 220g plain flour
- 1/4 tsp baking powder
- 50g grated parmesan cheese
- 1 tsp cracked black pepper
- 1/2 tsp salt
- 115g cold butter, roughly diced
- 1 egg yolk & 1 whole egg
- 250g artichokes in oil from the deli
- 200g pitted green olives
- 200g Greek feta
- 5 eggs
- 300ml cream
- 50g grated cheddar
- Place all dry ingredients, including parmesan into a food processor, pulse briefly to mix. Distribute the diced cold butter evenly around the processor bowl then pulse until the mixture resembles fine breadcrumbs. Add eggs and pulse until mixture starts clumping together.
- Empty mixture into a bowl and press into a ball by hand. Add a tablespoon or two of water if required to help it come together. Wrap dough in cling film, flatten to a disk and leave to chill in the refrigerator for 30 minutes. (Good time to pre-heat oven to 200c.)
- Roll pastry between two sheets of cling film to a 3mm thickness to fit tart tin. Remove top layer of cling film and then use bottom layer of cling film to help lift and position the pastry over the tart tin. Flip the pastry into the tin and gently press into sides of the tin. Blind bake the pastry in a 200c preheated oven for 15 minutes or until baked through. Leave to cool in the tin.
- Drain the artichokes, olives and feta. Roughly chop and place evenly into the baked pastry case.
- Beat eggs and cream together then season with salt and pepper. Pour egg mixture into tart case. Sprinkle grated cheddar evenly over the top of the mixture.
- Bake in a 180c preheated oven for 30-40 minutes until the egg mixture sets and the top is browned.
Our Cabernet Franc 2015 complements the briny flavours of the artichokes, olive and feta.