Woman's Day
Ingredients
Crust
Filling
Method
1.Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease an 11x34cm rectangular loose-bottomed flan pan. Place onto a baking tray.
2.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.
3.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.
4.Bake blind (see tip) for 10 minutes. Remove paper and filling, Bake for a further 10 minutes. Cool.
5.To make filling: Sprinkle base evenly with artichokes, salami, olives, capsicum, feta and basil. In a large jug, whisk together eggs, cream, milk, garlic and seasoning to taste. Pour over filling in pastry shell.
6.Bake for 35-40 minutes, or until set. Serve warm or cold, topped with rocket leaves.
If preferred, prepare dough using a food processor. To bake blind, line pastry with baking paper and fill with dried beans or rice.
Note
