(From Ultimate Vegetarian, p. 280)

Artichoke and Cheese Tart

1 1/4 cups all-purpose whole-wheat flour
2 garlic cloves, crushed
6 TB butter or margarine
3 TB water
salt and pepper

2 TB olive oil
1 red onion, halved and sliced
10 canned or fresh artichoke hearts
1 cup grated cheddary cheese
1/2 cup crumbled Gorgonzola cheese
2 eggs, beaten
1 TB chopped rosemary
2/3 cup milk

1. To make the dough, sift the flour into a mixing bowl, add a pinch of salt and the
garlic. Cut in the butter until the mixture resembles breadcrumbs. Stir in the water
and bring the mixture together to form a dough.

2. Roll the dough out onto a lightly floured work counter to fit an 8-inch flan pan.
Prick the pastry with a fork.

3. Heat the oil in a skillet. Add the onion and saute over medium heat for 3 
minutes. Add the artichoke hearts and cook, stirring frequently, for another 2
minutes.

4. Mix the cheeses with the beaten eggs, rosemary and milk. Stir in the drained 
artichoke mixture and season to taste.

5. Spoon the artichoke and cheese mixture into the pastry shell and cook in a
preheated oven a 400 degrees F for 25 minutes, or until cooked and set. Serve
the flan hot or cold.

NUTRITIONAL INFORMATION

Assuming 8 servings
Calories      276     Sugars      3g
Protein       10g     Fat        19g
Carbohydrate  18g     Saturated  10g

95: Use the Power of Patience