FOR THE PIE DOUGH :

1 cup unbleached all purpose flour

3 oz. unsalted butter (room temperature)

pinch of salt

1 large egg

3 Tbsp. chilled dry white wine

2 cups uncooked beans / rice for weighting down the pastry shell

1 large egg white, lightly beaten, to brush over pastry

FOR THE FILLING :

¼ cup Unico Premium Extra Virgin Olive Oil

¼ cup thinly yellow onion

2 cans Unico Marinated Artichoke Hearts

1 Tbsp. Unico Sundried Tomatoes - Whole & Julienne Cut, minced

4 large eggs

½ cup grated parmigiano reggiano

2 Tbsp. fresh flat leaf parsley

salt and freshly ground black pepper to taste

PREPARATION: Prepare the pie dough. In a medium bowl, or in a food processor fitted with the metal blade, mix the flour and butter until crumbly. Add the salt, egg and wine and mix into soft dough. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for one hour.

Preheat oven to 375 degrees. On a lightly floured surface, roll out the dough to a 12 inch circle. Put the dough into a 10 inch tart pan with removable bottom. Trim the edges of the dough gently by rolling the pin over the pan. Prick the bottom with a fork in several places and line it with aluminum foil. Fill the foil with uncooked beans / rice and bake for 15 minutes. Remove the foil and beans / rice. Brush the dough with beaten egg white and bake 8 – 10 minutes longer or until pastry is golden. Cool in tart pan.

FILLING: Heat oil in large skillet over medium heat. Add the onion and cook, stirring until it is lightly golden and soft 4 – 5 minutes. Add the artichokes, garlic, sun – dried tomatoes and stir for 1 – 2 minutes. With a slotted spoon, transfer artichoke mixture to a bowl and cool.

Beat the eggs in a large bowl. Add the parmesan cheese and parsley and season with salt and pepper. Add the beaten eggs to the artichoke mixture and mix well until thoroughly combined. Fill the pastry shell even with the mixture and level with spatula. Bake until top is lightly golden and firm to the touch – 15 to 20 minutes.

Cool for 10 – 15 minutes, then transfer tart to serving dish.

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