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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

Nutrition: per serving

  • kcal769
  • fat62g
  • saturates32g
  • carbs40g
  • sugars0g
  • fibre2g
  • protein15g
  • salt1.54g
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 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 TIPS
GIVE IT A TWIST

Instead of bacon, scatter thoroughly chopped pieces of Italian salami in with the artichokes.

Recipe from Good Food magazine, May 2004

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.7 out of 5.13 ratings

susiespragg

question

could i use Gruyere for this?

cramond

This is one of those recipes that is so good and yet so easy to make. Lots of taste and visual satisfaction for minimal effort. This is now a regulet!!

YippeeYiYo

A star rating of 5 out of 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. …

alexjacka

question

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

goodfoodteam avatar
goodfoodteam

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.

jwadley

A star rating of 4 out of 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. …

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