Savory Artichoke Tart

Method

1. Prepare the dough: mix flour, water, a pinch of salt, and a drizzle of olive oil. Knead until smooth, then let rest in a bowl.
2. Clean the artichokes: remove the outer tough leaves, cut off the tops, trim the bases, and remove the inner choke. Slice very thinly and rub with lemon to prevent browning.
3. Sauté the artichokes in olive oil with salt and pepper. Add white wine and chopped basil, cooking just until tender. Remove from heat.
4. In a separate pan, caramelize sliced onion in olive oil. Add the cooked artichokes and mix well.
5. In a bowl, beat the eggs, then add prescinsêua and cream. Mix thoroughly. Combine this mixture with the artichoke-onion mixture. Use scissors to cut the artichoke pieces for even distribution.
6. Roll out the rested dough and line a tart pan. Pour in the filling and spread evenly. Dot with butter, add basil leaves, and drizzle with olive oil.
7. Bake in a preheated oven at 185–190°C for about 35–40 minutes. Let cool slightly before serving.
8. Garnish with basil pesto and coarse salt to taste.