Artichoke and bacon tart

Name: Artichoke and bacon tart
Total time: 1 h 15 min
Yield: serves 4
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

1 hour 15 minutes
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.

March 25, 2015 at 4:07 pm

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.