Ingredients

• 1 cup all-purpose flour (unbleached, for the dough)
• 85 g unsalted butter (room temperature (3 oz))
• 1 pinch salt (for the dough)
• 1 egg (large, for the dough)
• 3 tbsp dry white wine (chilled)
• 2 cups dried beans or rice (for blind-baking)
• 1 egg white (lightly beaten, to brush)
• 1/4 cup extra virgin olive oil (for the filling)
• 1/4 cup yellow onion (thinly sliced)
• 2 cans marinated artichokes (drained)
• 1 clove garlic (minced)
• 1 tbsp sun-dried tomatoes (julienne, minced)
• 4 eggs (large, for the filling)
• 1/2 cup parmigiano reggiano (grated)
• 2 tbsp flat-leaf parsley
• salt and pepper (freshly ground, to taste)

Instructions

1. Make the dough: mix the flour and butter until crumbly (by hand or food processor), add the salt, egg and wine and mix to a soft dough; ball, wrap and refrigerate 1 hour.
2. Preheat the oven to 375F. Roll the dough to a 12-inch circle and fit into a 10-inch tart pan with removable bottom; trim, prick the base, line with foil and fill with dried beans or rice.
3. Blind-bake 15 minutes; remove the foil and weights, brush with beaten egg white, and bake 8-10 minutes more until golden. Cool in the pan.
4. Make the filling: heat the oil over medium heat, cook the onion until lightly golden and soft, 4-5 minutes, then add the artichokes, garlic and sun-dried tomatoes for 1-2 minutes; transfer to a bowl and cool.
5. Beat the eggs with the parmesan and parsley, season, and combine thoroughly with the artichoke mixture.
6. Fill the cooled shell evenly, level with a spatula, and bake 15-20 minutes until the top is lightly golden and firm; cool 10-15 minutes before serving.

Cooking Tips

• Chill the dough the full hour — it rolls cleanly
• Don't skip the egg-white brush; it seals the base
• Cool the artichoke mixture before the eggs join it
• Level the filling so it bakes evenly
• Rest the tart 10-15 minutes before releasing the ring