Artichoke, shallot and smoked bacon tart
Published: March 25, 2015 at 3:05 PM
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Serves 6
Easy
Total time: 1 hr and 10 mins
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Make the most of the jar of artichokes in the cupboard with this smoked bacon tart. Make ahead so you won't be stuck in the kitchen when you're entertaining.
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Ingredients
Nutrition
-
for dusting plain flour
-
300g all-butter shortcrust pastry
-
50g butter
-
olive oil
-
800g shallots
peeled and finely sliced
-
12 rashers smoked streaky bacon
chopped
-
300ml double cream
-
2 large eggs
lightly beaten
-
280g jar artichoke hearts
drained of oil
Nutrition: per serving
- kcal730
- fat62.2g
- carbs28.5g
- fibre5.6g
- protein14.5g
- salt2.7g
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Method
-
step 1
Put a rectangular, shallow tart tin approx 20cm by 30cm on a baking sheet. Dust the worktop with flour and roll the pastry into a large rectangle, a bit bigger than the tin.
Lift up the pastry and lay over tin. press it into the corners and ridges, but don’t trim off the overhang. Prick the bottom with a fork and chill in the fridge for at least 30 minutes. -
step 2
Melt the butter with 1 tbsp oil in a large pan. Tip in the shallots and season. Cook over a low heat for 30 minutes, until completely soft and tinged golden brown.
Fry the bacon until crisp in a separate non-stick pan. Drain on kitchen paper. -
step 3
Heat the oven to 200c/fan 180c/gas 6. Line pastry case with some baking paper and fill with baking beans.
Bake for 15 minutes then take out the beans and paper and cook for another 10 minutes, or until cooked and lightly golden.
Trim off the excess pastry with a sharp knife. -
step 4
Mix the cream, eggs, bacon and artichoke hearts with the softened shallots. Season and spoon into the pastry case. Turn down the oven to 190c/fan 170c/gas 5 and bake for around 30-35 minutes until set and lightly golden.
Leave for 10 minutes before serving. Serve warm or at room temperature.
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