Artichoke, Bacon and Cheddar Tart

• packet of shortcrust pastry↗500g g

  (defrosted if frozen), or make your own with 200 g (8 oz) flour and 100 g (4 oz) butter

• eggs↗2

  plus 1 beaten yolk

• sunflower oil tbsp
• bacon pieces4
• carton of heavy cream284ml ml
• garlic cloves↗2

  finely chopped

• small bunch of flat‑leaf parsley

  chopped

• canned artichokes↗290g g

  in oil, drained, rinsed, large pieces halved

• aged cheddar↗100g g

  grated

Step-by-step instructions

1. 1

   Preheat the oven to 170 °C (convection) or 190 °C (regular) – the 5th gas mark. If you are making the pastry yourself, prepare it using your favourite recipe. Roll it out so it freely covers a deep 23 cm diameter tin, leaving a little overhang at the edges. Prick the base with a fork.

2. 2

   Bake the crust without filling for 15 minutes, then remove the tin, discard the parchment and excess fat. Brush the base with beaten egg and return to the oven for another 5 minutes.

3. 3

   While the crust is baking, heat 1 tbsp sunflower oil in a pan, fry the bacon until golden. Cut it into large pieces. In a bowl whisk 2 eggs with the yolk, add the cream, finely chopped garlic and parsley, and season well with salt and black pepper.

4. 4

   Place the halved artichokes and prepared bacon into the tin, sprinkle with grated cheddar. Pour the egg‑cream mixture over to cover the ingredients. Reduce the oven temperature to 160 °C (convection) or 180 °C (regular) – the 4th gas mark. Bake the tart for 20‑25 minutes until golden and set. Remove, let cool slightly and serve.