Artichoke & Bacon Tart

• 13 ounces shortcrust pastry, ready rolled
• 6 slices bacon, chopped
• 1 small onion, sliced
• 12 ounce butter
• 6 artichoke hearts, halved
• 4 eggs
• 7 tablespoons heavy cream
• 2 ounces parmesan cheese, grated
• 1 tablespoon flat leaf parsley, chopped
• salt and pepper

1. Heat the oven to 475F
2. Use the pastry to line a 9in tart tin.
3. Blind bake for 10-15 minutes and cool.
4. Turn the oven down to 350F Meanwhile, cook the bacon and onion in a little butter until softened then put in the pastry case with the artichoke.
5. Whisk the eggs, cream and 1oz parmesan together, add the parsley, season well and pour over the filling.
6. Sprinkle the remaining parmesan over the top.
7. Bake for 25-30 minutes or until just set.
8. Serve warm.

shortcrust pastry, bacon, onion, butter, eggs, heavy cream, parmesan cheese, flat leaf parsley, salt

Taken from www.food.com/recipe/artichoke-bacon-tart-358291 (may not work)