Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Artichoke and bacon tart
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 375g ready-rolled shortcrust pastry
- 6 rashers streaky bacon, chopped
- 1 small onion, sliced
- butter
- 6 cooked artichoke hearts, halved
- 4 eggs
- 100ml double cream
- 50g parmesan, grated
- a small handful of leaves flat-leaf parsley, chopped
Method
- 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.
- 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.
