(All measurements in British Imperial)
• 3oz Self-Raising Flour
• 3oz Wholemeal Bread Flour
• 3oz Butter
> crumble together with your fingers until it’s an even consistency (I use room temperature butter: totally wrong according to every book/body... but it’s easier, and has no negative consequences)
> combine with fingers to make an only just not sticky dough (this is the hard part, I have a tumbler of water and add a generous dash at a time: if it gets actually sticky, add a flour a teaspoon at a time until it comes right)
> roll out to between one and two eighths of an inch thick (dust both work surface and rolling pin liberally with plain flour)
> transfer to an 8” diameter flan dish, there is a trick where you can slowly fold the pastry over the rolling pin from one end moving the pin towards the middle as you bring the pastry over: makes doing this a lot easier.
fold excess pastry back into the dish and press in to make the sides thicker: make the fold a bit higher than the sides of the dish (it’ll shrink a bit whilst cooking), cover with a sheet of greaseproof paper and fill with baking beans, give it 15mins in a preheated oven at 200C, then set aside.
In a reasonable size frying pan
• 6 Artichoke hearts, quartered
• 1 Red Onion, diced
• 3 Cloves Garlic, Crushed
> lightly fry in olive oil: add the garlic when the other two are almost done (it burns easily).
In a medium sized mixing bowl
• 2 Eggs
> whisk, then add following one at a time whisking in.
• 5oz Grated Cheddar or similar cheese
• 8 Basil leaves chopped up fine (or 1tbsp dried basil)
• The Arti’s, Onion and Garlic from above.
• 5floz Milk.
> Pour into pastry base (having removed beans and paper first: if you’re careful you can hold the paper on opposite sides and tip the beans back into their container)
> Bake for 30mins, in same oven conditions as above.
Nom nom nom nom nom!
NB: I stole this one from a recipe book, then changed the pastry, herbs and cheese to make it earthier...
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