2 ½ cups all purpose flour
1 tsp. sea salt
8 tbsp. extra virgin olive oil
2 to 3 tbsp. milk
2 large egg yolks
1 onion, finely chopped
2 tbsp. extra virgin olive oil
2 cups frozen artichoke hearts
1 tsp. freshly ground white pepper
3 large eggs
2 cups Miceli’s whole milk ricotta cheese
½ cup Miceli’s Fancy Shredded Parmigiano cheese
1 tsp. freshly grated nutmeg
1 tbsp. chopped fresh Italian parsley
Crust: Combine the flour and salt on your work surface. Add extra virgin olive oil and work them together until a coarse meal is formed.
Combine the flour mixture with the milk and eggs. If the dough feels dry, add more milk. Gather the dough into a ball and, using the heel of your hand, push a section of the dough down and away against the work surface, smearing the dough to combine.
Chill the dough for 20 to 30 minutes before rolling it out.
Filling: In a 10-inch sauté pan cook the onions slowly in the oil until they begin to soften. Add the artichokes and cook until soft. Season with salt and pepper. Remove from the heat and place the mixture in a bowl to cool.
Beat the eggs thoroughly with the ricotta, parsley and Parmesan cheese. Season with salt, pepper and nutmeg and stir into the cooled artichoke mixture.
Preheat the oven to 400°F.
Roll out the dough to fit a 9-inch tart pan and transfer the dough to the pan. Spread the ricotta mixture on top and bake for 20 minutes. Lower the heat to 350°F and bake for another 45 minutes, or until golden brown.