Artichoke and bacon tart
- Janine Ratcliffe
Published: March 25, 2015 at 4:07 PM
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Serves 4
Easy
Total time: 1 hr and 15 mins
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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
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375g ready-rolled shortcrust pastry
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6 rashers streaky bacon
chopped
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1 small onion
sliced
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butter
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6 cooked artichoke hearts
halved
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4 eggs
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100ml double cream
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50g parmesan
grated
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a small handful of leaves flat-leaf parsley
chopped
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Method
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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.
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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.
Check out more picnic ideas here…
Authors
Janine RatcliffeFood director
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