Supplies:
9" greased Spring-form pan 

Dough:
1 cup flour
 3 ounces Tnuva butter, softened
1/2 tsp. salt
1 tsp. sugar
2 egg yolks

Filling:
1.75 ounces Tnuva butter
1 finely chopped onion
6 cooked artichoke hearts in salt water, drained and sliced into cubes (can use frozen artichokes)
Salt, black pepper, nutmeg
11 ounces goat cheese (Chevre), sliced into cubes
4 1/2 ounces of Tnuva creamy soft cheese (9% milk fat)
1/2 cup Tnuva Bulgarian Feta cheese, grated
1/2 cup Tnuva Emek cheese, grated
1 cup chopped herbs (parsley, chives, Basil)
4 cloves of garlic, crushed
3 1/2 ounces roasted pine nuts
 
Topping:
1/2 cup Parmesan cheese, grated

Instructions:

Dough:
Place all dough ingredients in a bowl. Knead till well mixed. Wrap dough in cling plastic wrap and refrigerate for 1 hour.
Roll out dough into a circle on a flat surface and press onto the bottom and sides of pie plate. Pierce the dough in several places.
Heat the oven to 350°F and bake until dough turns golden. Remove from oven.

Filling:
Melt butter in frying pan. Fry onion and artichoke till light brown. Transfer to a bowl and season with salt, pepper and nutmeg. Add the other ingredients, mix, and pour into the pie plate.
Bake for 15-20 minutes until the filling solidifies.
Switch the oven to a broil setting.

Topping and Browning:
Sprinkle the Parmesan cheese over the pie. Broil for a number of minutes until light brown. Cool slightly and slice.

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