Make these tarts for a picnic dinner or store for lunches.
|80 g||Butter, chilled and cubed|
|1||Egg, yolk, keeping the white for the filling|
|1 splash||Water, chilled|
|2||Artichokes, 4 halves (Main)|
|1 Tbsp||Parmesan cheese, grated|
|50 g||Feta (Main)|
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- In the processor, pulse the butter with the flour and a pinch of salt until the mixture resembles breadcrumbs.
- Whisk the yolk and lemon juice and, with the motor running, add to the flour. Quickly drizzle in a little chilled water until the mixture begins to hold. Stop and turn off the processor. Remove the pastry, wrap in cling-film and refrigerate for 30 minutes.
- Preheat oven to 180C. Spray or grease two individual tart tins or one 22cm loose-bottomed tin. Roll out pastry and line tin. Arrange quartered artichokes on the pastry.
- Whisk eggs, milk, parmesan and cream together, season with salt and pepper, and pour over the artichokes. Top with crumbled feta. Bake on the bottom rung of the oven for about 25 minutes for smaller tarts and 40 minutes for a larger one. The tarts are ready when just set and nicely golden.