Artichoke Cheese Tart

Preparation:

Preparation: Pour the flour on the pastry board making a well. Melt the butter in a bain-marie and pour it into the basin. Add an egg and a pinch of salt. Knead and mix. Form a ball and let it rest. Clean the artichokes by removing the toughest leaves and cutting off the tips. Wash them, cut them into wedges and boil them in lightly salted boiling water. Heat the butter, pour in the drained artichokes and brown them. Cut the mozzarella and fontina into cubes. remove the artichokes from the heat and add the fontina cheese, the mozzarella and the three previously beaten eggs. Add the grated Parmesan and the cream and mix. Roll out the dough into a thin sheet. Grease a 24 cm diameter cake tin well and line it with the pastry up to one centimeter beyond the edge. Fill with the mixture, fold the edge of the pastry inward and bake at 180 degrees for about forty minutes. Serve very hot or warm.