Artichoke, bacon & cheese tart

Artichoke, bacon & cheese tart

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 45-55 minutes, plus chilling time

Skill level

Easy

Servings

Serves 6

Perfect for lunch or a light supper with a tomato or leaf salad - make your own pastry if you like

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
769
protein
15g
carbs
40g
fat
62g
saturates
32g
fibre
2g
sugar
0g
salt
1.54g

Ingredients

For the pastry

  • 500g pack shortcrust pastry (thawed if frozen), or make your own with 200g/8oz plain flour and 100g/4oz butter

For the filling

  • 2 eggs, plus 1 egg yolk, beaten
  • 1 tbsp sunflower oil
  • 4 slices back bacon
  • 284ml carton double cream
  • 2 garlic cloves, finely chopped
  • small bunch flat leaf parsley, chopped
  • 290g jar artichokes in oil, drained, rinsed and the large pieces halved
  • 100g mature cheddar, grated

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Preheat the oven to fan 170C/conventional 190C/gas 5. If making your own pastry, make as usual. Roll out the pastry so it’s large enough to line a deep 23cm flan tin. Let the pastry sides sit slightly above the rim of the tin. Prick the pastry base with a fork.
  2. Bake blind for 15 minutes, then remove from the oven and lift out the paper and beans. Brush the base of the pastry with a little of the beaten egg (from the filling) and put back in the oven for another 5 minutes.
  3. While the pastry is baking, heat the oil in a frying pan, then cook the bacon until turning slightly golden. Snip or tear the bacon into large pieces. Beat the cream into the beaten eggs with the garlic and parsley, then season really well.
  4. Casually arrange the artichoke pieces and bacon in the tart case, then sprinkle with the cheese. Pour over the egg mixture to cover, then season with black pepper. Lower the oven to fan 160C/conventional 180C/gas 4. Bake the tart for 20-25 minutes, or until golden and softly set. Remove and leave to cool slightly before serving.

Recipe from Good Food magazine, May 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jwadley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last night for my mum and dad and we were very pleased with it, the only thing that did`nt work very well was the filling coming together and we ended up with the cream and egg mixture very runny but it was still really nice and would definitely make again. By the way it takes a lot more than 55mins to do it took me longer than that just to do the filling!

simonewoolley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this a few times now, for various events and it always goes down a treat. I have tried making the pastry, but also done with shop bought and wouldn't really bother making again... Life is too short and no taste difference. Great taste, not too heavy and freezes really well.

athena1941's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely. I made my own pastry following the recipe and it was plenty. I left out the bacon and substituted sun dried tomatoes, and everyone loved it!

Superraisen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

brilliant I must say. I did my own pastry ( not the one stated ) and it just came together perfectly :)

emily1984's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent! made it very quickly although if you make your own pastry you may need slightly more than stated. Possibly sun dried tomatoes would make this a vegetarian spectacular

Questions

Tips