(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