- 1½ cups plain flour
- 125 g cold butter, chopped
- 1 egg-yolk
- 1-1½ tbsps iced water
- Baby rocket leaves, to serve
- 340 g jar marinated artichoke hearts, drained
- 6 slices salami, chopped
- ⅓ cup Kalamata olives
- ⅓ char-grilled capsicum, drained, chopped
- 100 g feta cheese, crumbled
- 2 tbsps baby basil leaves
- 2 eggs
- ½ thickened cream
- ¼ cup milk
- 1 garlic clove, crushed
Preheat oven to hot, 200 C. Lightly grease an 11 x 34 cm rectangular loose-bottomed flan pan. Place onto 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 mins.
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 mins.
Bake blind for 10 mins. Remove paper and filling. Bake for a further 10 mins. Cool.
To prepare the filling, sprinkle base evenly with artichokes, salami, olives, capsicum, feta and basil. In a large jig, whisk together eggs, cream, milk, garlic and seasoning to taste. Pour over filling in pastry shell.
Bake for 35 to 40 mins, or until set. Serve warm or cold, topped with rocket leaves.
Photo: Bauers/Rob Shaw