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

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

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.