150 g DODONI cow’s butter, cold, cut in small dices
300 g flour for all purposes
4 eggs, at room temperature
1-2 tbsp DODONI fresh milk, full fat 3.5%
1 tsp thyme
4 artichoke hearts, fresh or deep-frozen
1 bunch of fresh onions, finely chopped
1 leek, finely chopped
1 piece of pork pancetta, chopped
250 g cream
160g DODONI graviera, grated
160g DODONI kefalotyri, grated
40g DODONI feta, in dices
1 egg, yolk separated from the white
For the dough, in a bowl, mix 300 gr of flour with one pinch of salt and one teaspoonful of thyme.
Add 150g DODONI cow’s butter and mix it by hand or in the mixer, using the dough hook.
Add two eggs and, if needed, 1-2 tablespoonfuls DODONI fresh milk.
Cover with a membrane and place in the freezer for 30 minutes to one hour.
In the meantime, put the artichokes in a pot filled with water and bring to boil for 8 minutes, until soft.
Use a frying pan to sauté the pork belly pieces. When well browned, add the finely chopped onions and the leek. Cook until all liquids evaporate.
Use another bowl to prepare the filling, mixing 250 ml of cream, the remaining 2 eggs, 160 gr DODONI graviera, 160 gr DODONI kefalotyri, salt and pepper.
Take the dough out of the freezer and roll it using the dough roller, working on a flour-sprinkled surface.
Fit it in the tart form and use a cook brush to daub it with egg white. Place it in the oven, at 200oC (heating elements) for 5 minutes.
Take it out of the oven and transfer into it the filling from the pan.
Add the mix of cheeses and on top of that the artichoke hearts. Sprinkle the surface with the dices of feta, daub the dough around the rim with a mix of one whisked egg yolk and one teaspoonful of water and put in the oven to bake at 180oC (heating elements) for 40 to 50 minutes.
Take out of the oven and use a knife to cut away the excess dough around the rim of the form.
Leave to cool for 10 minutes and take it out of the form.
Serve hot or cold.