Artichoke and Egg Tart

My friend was having a weekend get-together and asked for my help with breakfast... she asked "can you make something like a quiche or tart". "Of course" I exuberantly shouted and off I went.

Artichoke and Egg Tart

Pate Brisee Ingredients:

•  2 1/2 C flour
• 1 t salt
• 1/2 lb cold unsalted butter, cut into pieces
• 1/4 C ice water

Directions:   Put flour and salt into food processor.   Add pieces of butter and pulse for about 10 seconds each time until the mixture resembles  coarse meal.   Add ice water, a little bit at a time, until the dough holds together but is not sticky.   Turn dough out onto plastic wrap and form a disk for easier rolling, wrap and place in refrigerator for about an hour.

Lightly spray tart pan with cooking spray.  On lightly floured board, roll out pastry to a 1/8th thickness and press into the pan.   Trim the edges by running your rolling pin over the top.   Pre-bake in a 400 degree oven for about 10 minutes or until golden brown.

Filling Ingredients:

• 1 Dozen eggs, whisked
• 1 can artichoke hearts, drained and quartered
• 1/2 sweet onion, sliced very thin
• 1/2 C green olives, chopped
• 1 clove garlic, minced
• salt and pepper to taste
• 1/2 Parmesan Cheese, grated (for top)
• Creme Fraiche or Greek Yogurt 
• Basil or Parsley garnish

Directions:   Whisk the dozen eggs until light and fluffy.   Pour into baked tart shell.   Gently add the artichoke hearts into the egg mixture in a pattern, then continue with the onion and olives.   Evenly sprinkle the minced garlic then salt and pepper to taste.   Top with grated Parmesan and place into a 350 degree oven for 15 minutes or until the egg is cooked through but not overcooked or it can be chewy.

Let cool and remove from tart pan for presentation.   Slice individual pieces and garnish with a tablespoon of Creme Fraiche and top with a basil leaf.   Enjoy!