Artichoke Tart with Onion / Artisjoktaart met Ui

This was so close, so nearly a 4 star rating, because basically the tart was very nice, with a wonderful crisp shortcrust and a very rustic filling - if hadn't been too sour. I believe that the problem is that you shouldn't mix artichoke hearts with olives, especially green olives. Next time that we'll make this tart we will replace the green olives with sweet butternut squash but leave in the black olives and red onions - I think that the result could be charming!

Edited 16 October 2011: I made this tart/quiche again, this using a different pastry and the filling as described above (butternut squash, black olives, red onions). I cut the squash into relatively fine slices and sautéed them, being inspired by this Butternut Squash and Parmesan Tart. Forget that part about not sautéing the squash - I was too afraid the squash wouldn't be done otherwise. And I had intended to add parmesan, but forgot.

And do you know what? I was really happy with the results!

I guess you could easily skip the sautéing if the squash is cut thin enough - which you will have to do anyway if you make tartelets, and it's worth the effort, however frustrating. Remember to add lots of salt and pepper, the tart will need it as the squash is sweet by itself, and so are black olives.