6slicesbacon (back bacon, streaky... whatever you prefer)
300mldouble cream
1 thinly sliced onion
280gjar of artichoke hearts - drain them and cut in half
100gcheddar cheeseOptional
Instructions
Get your oven up to 180/C or 356/F
Make your pastry (see my link above for Grandma Gunstone's simple shortcrust pastry) or use ready made.If you make homemade and want to add a little kick to the dish add some Cayenne pepper to the pastry mix (1 -2 tsp... depends on your taste)
With your pastry roll it out so it lines a dish around 20 cm and prick the pastry base with a fork.
Blind back for 15 mins (or until it starts to brown lightly). *Remember to out baking paper on the pastry first before the beans as it makes easier to remove them*.Once blind baked, remove the beans and set the base to the side.
In a bowl beat the cream and eggs until well mixed; season well.
Now, in a frying pan, on medium heat, add the sunflower oil. Then add the sliced onions and cook until they are translucent.Next add in the bacon - depending on the size cut into strips - and cook.
On your pastry base, arrange the artichokes and bacon as you'd like (keeping it even so no one misses out OR in our case, one half has both bacon and artichoke, the other is only artichoke for the veggie)
Pour over the egg mixture. I like to add more pepper here as well.
(Optional) Sprinkle the grated cheddar cheese over it
And cook on a little lower heat of approx 160/C or 320/F for around 20 - 25 mins or until golden and set.
Remove and cool for 5 mins then add some Basil or Parsley as a garnish.Serve.