Artichoke and Cheese Tart

One of my favorite things to do, especially in the winter, is poke through one or more of my cookbooks - my cookbook collection is massive! - and try new recipes.  Here is one I found recently in one of my vegetarian cookbooks.  It caught my eye and is now one I will cook again and again.

Artichoke and Cheese Tart

1 1/2 cups whole wheat flour

2 cloves garlic, crushed

6 tablespoons butter

3 tablespoons water

salt and pepper

To make the dough:  Combine the flour, add a pinch of salt and the garlic.  Cut in the butter until the mixture resembles breadcrumbs.  Stir in the water and bring the mixture together to form a dough.  Roll the dough out on a lightly floured work space to fit into an 8 inch pie pan.  Prick the pastry with a fork.

Filling:

2 tablespoons olive oil

1 red onion, halved and sliced

10 canned or fresh artichoke hearts

1 cup grated cheddar

1/2 cup crumbled Gorgonzola cheese

2 eggs beaten

1 tablespoon chopped rosemary

2/3 cup milk

Heat the oil in a skillet.  Add the onion and saute over a medium heat for 3 minutes.  Add the artichoke hearts and cook, stirring frequently, for another 2 minutes.

Mix the cheeses with the beaten eggs, rosemary, and milk.  Stir into the drained artichoke mixture and season to taste.

Spoon this mixture into the pastry shell and cook in a preheated oven at 400 degrees for 25 minutes or until cooked and set.  Can be served hot or cold.