ARTICHOKE TART WITH "TOMA BRUSCA" CASTELROSSO CHEESE AU GRATIN

Ingredients:
250 g. fine-ground flour, 125 g. full-cream butter for pastry and 20 g. butter for artichokes, 1 egg, 8 sardinian artichokes, 40 g. sliced almonds, 2,5 dl. Marsala Passito wine, 150 g. "Toma Brusca" Castelrosso cheese.

Preparation: Quickly combine 125 g. full-cream butter (kept at room temperature for some hours), 250 g. flour, 1 egg and a sprinkle of grappa to form a ball. Wrap in oiled paper and store in the fridge. Peel and thinly slice the artichokes, fry in a knob of butter over high heat and continue cooking over low heat, after pouring in Passito wine or dry Marsala. Roll out the pastry as thin as possible. Line the tart shell with a piece of baking parchment weighted with dried chickpeas and bake for approximately 15 minutes. Place the artichokes mixed with sliced almonds on the tart shell and sprinkle the thin slices of Castelrosso.Bake again for 15 minutes at 180° until golden brown and set. Serve hot.