Savory pie with artichoke

Preheat the oven to 200 ° C. Let artichoke hearts drain into sieve, collect 6 tbsp of oil. Slice eggs with whipped cream and pepper in bowl. Create stoneleeks with half of goat's cheese with egg mixture. Cover quiche molds with baking paper. Mix egg mixture and artichoke hearts over shapes. Sprinkle herbs and the rest of goat's cheese. Sprinkle the leaves with 2 tbsp artichoke oil. Cake in golden brown baking for 25-30 minutes. Remove from oven and leave to cool in shape. Preheat the oven grill. cut tomatoes into quarters and mix in baking tin or baking dish with the rest of artichoke oil. Sprinkle with salt and pepper. Tomato roast under hot grill for 5 minutes, roast halfway. Mix in tomato and mix with lemon zest, basil and pepper.

Let cake come to room temperature. Smash the rucola and place on a scale. Cut the pie into points and stack on arugula. Create tomato compote next to it.