Artichoke Tart (Enginarlı Tart)

Wash the artichokes thoroughly and cut into cubes.

Finely chop the onion and dill.

Cut parchment paper to the size of the tart pans and line the pans with it.

First put the chopped onion in a pot and add the oil.

After sautéing for 5 minutes, add the artichokes, water, and salt.

Cook the artichokes for 15 minutes, then add the cream, dill, and black pepper.

Cook over low heat for another 5 minutes, then turn off the heat and let it cool.

Meanwhile, put the dough ingredients in a large bowl and mix; finally add the flour and baking powder to form a dough firm enough not to stick to your hands.

Divide the dough into 4 equal pieces and roll each one into a ball in your palm.

Sprinkle a little flour on the countertop, then flatten each ball by hand to about 1 cm thick, to the size of the tart pan.

Place the dough neatly into the parchment-lined pan and shape it into a tart shell.

After lining the other pans the same way, place a sheet of parchment paper over the dough and scatter dried legumes (chickpeas) on top.

Bake in a preheated oven at 180°C (355°F), top and bottom heat, for 15-20 minutes.

Remove from the oven, take off the parchment paper and legumes, spoon the prepared filling into the shells, and bake for another 20 minutes.

For the final 5 minutes, sprinkle the grated kashar cheese on top and let it melt.

Remove the pans from the oven, lift the tarts out by the parchment paper, place them on a serving plate, and serve hot.