flat-leaf parsley a small handful of leaves,
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.
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.