Artichokes Pie With Sun-Dried Tomatoes

• 200g flour (about 1 1/2 cups)
• 100g ounces cold butter (about 3.5 oz)
• Salt and pepper
• 4 eggs
• 1 can artichoke hearts
• 2 red onions
• 6-8 sun-dried tomatoes
• 5-6 leaves fresh basil
• 100 milliliters Milk
• 100 milliliters Creme fraiche or sour cream

1. For the dough: Mix together flour, 1 egg, a pinch of salt and butter then knead the dough by hand for 2-3 minutes. It must be quite smooth. Put in a plastic wrap and set in the fridge for 30 minutes.
2. Preheat oven to 350F
3. Drain and dry the artichoke hearts and cut in four. Peel the onion and cut in thin slices. Slice the sundried tomatoes. Also thinly slice fresh basil.
4. Whisk together milk, cream and three eggs. Add basil and slices of sun dried tomatoes. Season to taste.
5. With a rolling pin, roll the dough out to a thin roundrnTransfer and press the dough into a pie plate, covering the edges. Prick dough thoroughly on the bottom with the tines of a fork. Spread out the onions, sundried tomatoes and artichokes on the bottom of the dough. Pour the milk-cream mixture on top.
6. Bake for 40-45 minutes. Serve with fresh arugula.

flour, cold butter, salt, eggs, hearts, red onions, tomatoes, basil, milk, crueme fraiche

Taken from food52.com/recipes/20491-artichokes-pie-with-sun-dried-tomatoes (may not work)