18284

Artichoke and bacon tart

  • serves 4
  • A little effort

Make the most of the new season’s artichokes. They give this tart a meaty texture and are the perfect partner for bacon.

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Ingredients

  • ready-rolled shortcrust pastry 375g
  • bacon 6 rashers, chopped
  • onion 1 small, sliced
  • butter
  • cooked artichoke hearts 6, halved (for prep instructions see page 131)
  • eggs 4
  • double cream 100ml
  • parmesan 50g, grated
  • flat-leaf parsley a small handful of leaves, 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.

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