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Ingredients
- ready-rolled shortcrust pastry 375g
- streaky bacon 6 rashers, chopped
- onion 1 small, sliced
- butter
- cooked artichoke hearts 6, halved
- eggs 4
- double cream 100ml
- parmesan 50g, grated
- flat-leaf parsley a small handful of leaves, chopped
Method
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Step 1
Heat the oven to 190c/fan 170c/gas 5. Use the pastry to line a 24cm tart tin. Blind bake for 10-15 minutes and cool. Turn the oven down to 180c/fan 160c/gas 4. Meanwhile, cook the bacon and onion in a little butter until softened then put in the pastry case with the artichoke.
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Step 2
Whisk the eggs, cream and 30g parmesan together, add the parsley, season well and pour over the filling. Sprinkle the remaining parmesan over the top. Bake for 25-30 minutes or until just set. Serve warm.
