Name: Artichoke, bacon & cheese tart
Total time: 55 min
Yield: 6
Cuisine: French
Ingredients: 500g pack shortcrust pastry (thawed if frozen), or make your own with 200g/8oz plain flour and 100g/4oz butter; 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 artichoke in oil, drained, rinsed and the large pieces halved; 100g mature cheddar grated

Home
Recipes
Artichoke, bacon & cheese tart

Artichoke, bacon & cheese tart

Angela Nilsen

Save recipe

Serves 6

Easy

Total time: 55 mins

Ready in 45-55 minutes, plus chilling time

A star rating of 4.7 out of 5.13 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Caramelised passion fruit & lime tart

A star rating of 4.6 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

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 artichoke

in oil, drained, rinsed and the large pieces halved
100g mature cheddar

grated

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal769
fat62g
saturates32g
carbs40g
sugars0g
fibre2g
protein15g
salt1.54g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now