30 mins preparation | 1 hr cooking | Serves 6
Ingredients
Crust
- 1½ cups plain flour
- 125g cold butter, chopped
- 1 egg yolk
- 1 tablespoon iced water
- Filling
- 340g jar marinated artichoke hearts, drained
- 6 slices salami, chopped
- 1/3 cup pitted kalamata olives
- 1/3 cup char-grilled capsicum, drained, chopped
- 100g feta, crumbled
- 2 tablespoons baby basil leaves
- 2 eggs
- ½ cup thickened cream
- ¼ cup milk
- 1 garlic clove, crushed
- baby rocket leaves, to serve
Method
- Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease an 11cm x 34cm rectangular loose-bottomed flan pan and place on a baking tray.
- Sift flour into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add egg yolk and enough water to form a pliable dough. Shape dough into a ball. Flatten slightly. Wrap in plastic wrap. Chill for 30 minutes.
- Roll pastry out between two sheets of baking paper. Ease into prepared pan and trim edges. Prick base lightly with a fork. Chill for 30 minutes.
- Bake blind (see notes below) for 10 minutes. Remove paper and beans or rice, Bake for a further 10 minutes. Cool.
- To make the filling: Sprinkle base evenly with artichokes, salami, olives, capsicum, feta and basil. In a large jug, whisk together the eggs, cream, milk, garlic and seasoning to taste. Pour filling into the pastry shell.
- Bake for 35 to 40 minutes, or until set. Serve warm or cold, topped with rocket leaves.
Notes
- If preferred, prepare dough using a food processor. To bake blind, line pastry with baking paper and fill with dried beans or rice.
