Radicchio and artichoke tart

Method

1. To make the pastry, whizz the flour and butter together with the salt in a food processor until the mixture resembles breadcrumbs. (If you don’t have a food processor, you can rub the butter into the flour in a mixing bowl by hand.) Gradually pulse/stir in the egg mixture until the dough starts to clump together. Tip the pastry onto a flour-dusted work surface, knead it a couple of times to bring it together, then shape into a fat disc, wrap in cling film and chill for 1 hour.
2. Lightly flour the work surface again, then roll out the chilled pastry to the thickness of a £1 coin. Line the tart tin with the pastry, leaving a small overhang and making sure the pastry is pushed into the edges and flutes. Chill in the freezer for 15 minutes or in the fridge for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
3. Once the pastry case is firm, line with foil and baking beans/uncooked rice, then bake for 20 minutes. Turn down the oven to 160°C/ 140°C fan/gas 3, remove the beans/rice and foil, then prick the base with a fork. Return the tin to the oven for a further 8-10 minutes until all the pastry is sandy coloured with no grey patches. Remove the tin from the oven and set aside on a baking sheet.
4. While the pastry is cooking, make the filling. Heat the butter in a frying pan until melted, then add the shallots, season with salt and pepper and cook over a medium heat for 10 minutes, stirring often, until softened but not coloured. Add the garlic and radicchio, then cook for 2 minutes more. Scatter the mixture over the base of the pastry case along with the artichokes. Sprinkle with the lemon zest.
5. Whisk the eggs with the milk, cream and two thirds of the parmesan, then season well. Carefully pour the egg mixture onto the vegetables in the case, then grate the remaining parmesan over the top of the tart. Carefully transfer the tart to the oven, on the baking sheet, then bake for 25-30 minutes until the tart is set but with a good wobble. Remove the tart from the oven and leave to cool slightly, or to room temperature. Scatter with parsley, then serve in slices.