ingredients

• 1 roll of broken dough
• 150 g drained oiled tomatoes drained
• 2 fresh tomatoes
• About 140 g of natural artichoke hearts
• 1 tbsp. to c. fresh thyme
• 3 eggs
• 15 cl of whole liquid cream
• 25 g of butter

Steps

Step 1

Line with the dough a buttered pan 26 cm in diameter.
Preheat the oven to 210 ° C (tea 7).
Cut the dried tomatoes into small pieces.
Cut the fresh tomatoes in half and remove the seeds, cut into small cubes, mix sundried tomatoes and fresh tomatoes.
Drain thoroughly, cut the hearts of artichokes in 2 in length.
Mingle them with thyme.

2nd step

Mingle in a bowl the cream and the eggs. Salt and pepper at the mill.

Step 3

Spread the tomatoes on the dough.
Divide the cream over.
Place the half-bottoms of artichokes, face cut at the top, push them a little in the cream.
Bake 15-20 minutes.
Enjoy hot or warm.

tips

Adeline's advice

• No need to salt, the salt brought by the dried tomatoes and artichoke hearts is enough.