• 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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