artichoke tart

[Guest guest]

* Exported from MasterCook *

 

Unico Artichoke Tart

 

Recipe By :UNICO http://www.unico.ca/

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE PIE DOUGH:

1 1/3 cup unbleached all-purpose flour

3 oz. unsalted butter -- at room temperature

1 pinch salt

1 large egg

3 Tbsp. chilled dry white wine -- (3 to 4)

Two cups uncooked beans / rice

(for weighting down the pastry shell)

1 large egg white; lightly beaten -- to brush over pastry

FOR THE FILLING:

1/4 cup extra virgin olive oil

1/2 cup thinly sliced yellow onion

2 14-oz cans artichoke hearts in brine -- (2 to 3)

1 Tablespoon minced sundried tomatoes

4 large eggs

1/2 cup grated parmigiano reggiano

2 Tablespoons fresh flat-leaf parsley

salt and freshly ground black pepper -- to taste

 

Prepare the pie dough. In a medium bowl, or in a food processor fitted with the

metal blade, mix the flour and butter until crumbly. Add the salt, egg and wine

and mix into soft dough. Shape the dough into a ball, wrap it in plastic wrap

and refrigerate for one hour.

 

Preheat oven to 375 degrees. On a lightly floured surface, roll out the dough

to a 12 inch circle. Put the dough into a 10 inch tart pan with removable

bottom. Trim the edges of the dough gently by rolling the pin over the pan.

Prick the bottom with a fork in several places and line it with aluminum foil.

Fill the foil with uncooked beans / rice and bake for 15 minutes. Remove the

foil and beans / rice. Brush the dough with beaten egg white and bake 8 – 10

minutes longer or until pastry is golden. Cool in tart pan.

 

FILLING: Heat oil in large skillet over medium heat. Add the onion and cook,

stirring until it is lightly golden and soft 4 – 5 minutes. Add the artichokes,

garlic, sun – dried tomatoes and stir for 1 – 2 minutes. With a slotted spoon,

transfer artichoke mixture to a bowl and cool.

 

Beat the eggs in a large bowl. Add the parmesan cheese and parsley and season

with salt and pepper. Add the beaten eggs to the artichoke mixture and mix well

until thoroughly combined. Fill the pastry shell even with the mixture and

level with spatula. Bake until top is lightly golden and firm to the touch – 15

to 20 minutes.

 

Cool for 10 – 15 minutes, then transfer tart to serving dish.

 

 

Source:

" " Unique " Canadian marketer/distributor of Italian foods "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 627 Calories; 39g Fat (57.2% calories

from fat); 21g Protein; 45g Carbohydrate; trace Dietary Fiber; 288mg

Cholesterol; 820mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2

Vegetable; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 1638 0 0 3231 0 0 27187 903025 1447 0 1034 0 2130706543

 

 

Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb

Who offers mxp? http://home.earthlink.net/~kitpath/MC/mcRecipes.htm