ARTICHOKE TART

LIST OF INGREDIENTS 250g (1/2 pack) Ready made Shortcrust pastry 1 small knob of butter 1 large banana shallot or 1 medium white onion – sliced. 2 cloves garlic – minced / pureed. 1 red or yellow or orange pepper – thinly sliced 100g diced prosciutto (if you can’t find this – use diced cooking bacon) 3 medium eggs 250ml whole milk 100g Cypressa Feta Cheese – crumbled 1 jar Cypressa Marinated Artichoke Hearts – drained (retain some of the oil) Salt and pepper to taste. Quantity: 4 as main; 8 as starter Oven temperature: 170°C Fan Baking Time: 55-60 minutes total Loose Bottom Tart tin 22cm METHOD Pastry Case: Roll the pastry and line the tart tin. Prick the base of the pastry with a fork. Place a scrunched piece of baking parchment or foil and fill with ceramic baking beans / rice / dried beans. Bake the tart case for 15 minutes, then remove the paper and beans and bake for a further 10 minutes, until pale golden in colour. Filling: While the pastry is cooking start on the filling. In a frying pan, melt the butter and add a couple of tablespoons of the drained oil from the Cypressa Marinated Artichoke Hearts . Add the sliced onion, garlic puree and sliced peppers and lightly fry on low heat to soften for about 8-10 minutes. Add the diced prosciutto (or bacon) and lightly fry until cooked. Cool this mixture. Whisk the eggs and milk to mix and season with salt and pepper. Mix in the cooled vegetable mix Once the pastry case has been cooked, carefully pour in the egg, milk and vegetable mix into the case. Sprinkle on the crumbed Cypressa Feta Cheese . Scatter on the Cypressa Marinated Artichoke Hearts . Bake in the centre of the oven for 30 – 40 minutes until cooked. Serve hot or at room temperature with a salad; steamed vegetables or as part of a meze selection. Recipe by Gurdip Aleksani-Ghalousti

For more information on ARTICHOKE TART talk to Katsouris Brothers Ltd (Cypressa)