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Recipe by olive magazine

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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.
2. 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.
3. 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.

824 kcalories, protein 27.6g, carbohydrate 47.7g, fat 59.9 g, saturated fat 25.8g, fibre 2.1g, salt 3.24 g

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Ingredients

• 375g pack ready-rolled shortcrust pastry
• 6 rashers bacon , chopped
• 1 small onion , sliced
• butter
• 6 cooked artichoke hearts , halved
• 4 eggs
• 100ml double cream
• 50g parmesan , grated
• a small handful flat-leaf parsley leaves, chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 15 minutes

Ingredients

• 375g pack ready-rolled shortcrust pastry
• 6 rashers bacon , chopped
• 1 small onion , sliced
• butter
• 6 cooked artichoke hearts , halved
• 4 eggs
• 100ml double cream
• 50g parmesan , grated
• a small handful flat-leaf parsley leaves, chopped

824 kcalories, protein 27.6g, carbohydrate 47.7g, fat 59.9 g, saturated fat 25.8g, fibre 2.1g, salt 3.24 g

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