Heat the oven at 180°C Pour the flour on you work space, add salt to it and work the butter into it.
Peel the lime and put into the dough.
Toss together and pour the white wine into it and work it until you have one round piece of dough. Put plastic foil over it and let it rest for 15 minutes in the refridgerator.
Flatten out and put into a round baking dish and trim the edge with your fingers or a folk.
Pour 50 grammes of black beans into it and bake for 15 minutes.
Heat the butter in a frying pan.
Add the shallott bulbs and cook over medium heat, stiring for 2 minutes. Add drained artichokes, salt and cayenne and simmer for another 2 minutes.
Beat the eggs, pour milk to it and add the cooled down artichokes-mixture.
Transfer to the prebaked pie shell.
Sprinkle with sun dried tomatoes, chopped pecans and grinded gouda cheese.
Bake at 180°C for 35 minutes.
