Artichoke Cheese Tart

A breakfast favorite for our houseguests -- and can be made ahead of time to be reheated or served cold.

Tart
1 1/2 c whole wheat floor, plus extra for dusting
pinch of salt
2 garlic cloves, crushed
6 T butter
6-8 T water

Filling
2 T olive oil
1 red onion, halved and sliced
10 canned artichoke hearts (I use frozen and thawed artichokes)
scant 1 c Cheddar cheese, grated
1/2 c gorgonzola cheese, crumbled
2 eggs, beaten
1 T chopped fresh rosemary (I use pinch of dried ground rosemary)
2/3 c milk
salt and pepper

To make the dough, add flour, salt and garlic into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Stir in the water and bring the mixture together to form a dough.
Roll out the dough on a lightly floured counter to fit a 9 inch pan (or if you have a 8 inch quiche pan). Prick the dough with a fork.

Heat the oil in a skillet. Add the onion and cook over medium heat, stirring occasionally for 3 minutes. Add the artichoke hearts and cook, stirring frequently for a further 2 minutes.
Combine the grated Cheddar and crumbled gorgonzola, beaten eggs, rosemary, and milk in a large bowl. Remove the artichoke and onion mixture from the pan with a draining spoon and transfer to the cheese mixture, stirring gently. Season to taste with salt and pepper.
Spoon the artichoke and cheese mixture into the pie shell and cook in a preheated oven, 400 degrees for 25 minutes or until cooked and set.
Serves 8.