Artichoke, bacon & cheese tart

Artichoke, bacon & cheese tart

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(8 ratings)

Ready in 45-55 minutes, plus chilling time

Easy

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

  • Freezable

Nutrition: per serving

  • kcal769
  • fat62g
  • saturates32g
  • carbs40g
  • sugars0g
  • fibre2g
  • protein15g
  • salt1.54g
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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 egg, plus 1 egg yolk, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 4 slices back bacon
    • 284ml carton double cream
    • 2 garlic clove, finely chopped
    • small bunch flat leaf parsley, chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 290g jar artichoke in oil, drained, rinsed and the large pieces halved
    • 100g mature cheddar, grated

    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.

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    Comments (6)

    YippeeYiYo's picture
    5

    I make this in a 11 x 9" metal tin as I make it to slice it in squares to sell at a charity fundraiser. I bake it on the day and serve it cold. I add two more eggs, 50g more cheese and about 100ml cream or whole milk to compensate for the larger dish. This also helps it set and cut better. Like other readers I sometimes substitute sun dried tomatoes and/or sliced mushrooms for the bacon. I find I need more pastry than the 500g in the recipe. I make approximately 600g using my fail safe shortcrust pastry recipe.
    190g plain flour
    95g self-raising flour
    110g butter (or 50g lard and 60g butter for a "shorter" crispier pastry)
    175-250ml very cold water
    1 pinch salt
    Sift dry ingredients, then grate in the cold butter or butter and lard. Either pulse in a food processor or rub in until fine breadcrumbs. Slowly add enough water to make a dough. If using a processor turn it out and push it together rather than over-process it. Mix it only enough to combine if you want light melt-in-the-mouth pastry. To stop the pastry shrinking, shape into a rough disc or rectangle depending on what you intend to make, wrap in clingfilm, put it in the fridge for at least 30 minutes or in freezer for 10 mins. Turn out, roll to size, place in dish and refrigerate for another 20 mins before baking blind. Any leftover pastry can made a little pie for the cook! I make this pastry in bulk and freeze it flat discs or rectangles for quick thawing and less rolling.

    jwadley's picture
    4

    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
    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
    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
    5

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

    emily1984's picture
    4

    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 (3)

    alexjacka's picture

    Is there an alternative to ebl cream to keep it low calorie??

    YippeeYiYo's picture
    5

    You might be able to use milk and extra eggs. The eggs will help it set.

    goodfoodteam's picture

    Hi there. You could use light crème fraiche, this would lower the fat but it may not set in the same way or have the same consistency as double cream, thanks.

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