Artichoke, bacon & cheese tart

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• Emily Gillespie

  05 June 2008

  Emily Gillespie rated and commented on this recipe

  

  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

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• Swirlgirl

  10 June 2010

  Swirlgirl rated and commented on this recipe

  

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

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• Janis

  24 April 2011

  Janis rated and commented on this recipe

  

  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!

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• Simon

  22 October 2012

  Simon rated and commented on this recipe

  

  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.

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• JakeW

  13 January 2013

  JakeW rated and commented on this recipe

  

  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!

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 45-55 minutes, plus chilling time

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

Per serving

769 kcalories, protein 15g, carbohydrate 40g, fat 62 g, saturated fat 32g, fibre 2g, salt 1.54 g

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