Artichoke Tart - no choking allowed

 I think this tart is one of the nicest things I have eaten in a while. It is a little bit fiddly to make, with the layers of Phyllo pastry, but worth the bit of effort and it makes YOU, the cook, look ever so good. Who would want to quibble with that?

You can reduce the dairy content by not topping it with the mozzarella balls or the labneh cheese originally called for. The tart is tasty enough anyway. Something in me has always found artichokes an odd veg, not sure if I am grossed out by it or like it! Yes, I am nuts and confused. This tart decided me that I like them enormously, especially when Woolies has done all the work of preparing them. So go on, be a dare devil and use your cooking skills to impress family and friends alike and look all modest when the compliments come...'It was nothing, really"

                                                      Artichoke Tart
Feeds 4 with ease, makes 1x 15cm tart

Butter to grease
6 sheets phyllo, cut down the middle
50g butter, melted
15g fresh lemon thyme
3 medium shallots, sliced (or 2 small red onions)
2 large cloves garlic, crushed
olive oil
1T lemon zest
150g marinated artichokes(see note at end)
1 egg
90ml milk
50ml cream
salt and pepper
50g labneh cheese balls, baby mozzarella balls or feta

NOTE: I used 2 tubs of Woolies chargrilled artichokes, sold at their "deli" section. They do also have bottled artichokes.

Grease a 15cm tart dish. Preheat oven to 180C
Layer  with phyllo sheets, butter each sheet and sprinkle some thyme as you layer. Turn each sheet so the long sides alternate around the dish. Trim the excess off when done.
Saute the onions and garlic in a little oil till soft and translucent. Spread into pastry shell and sprinkle with lemon zest. Cover with a generous layer of artichokes.
Beat together egg, milk and cream, salt and pepper and pour into pastry case. Bake for 20 minutes or until custard is set. remove from oven and dots with balls of cheese if desired, garnish with remaining thyme. YUM!!