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    Onion and Artichoke Tart

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    Onion and Artichoke Tart

    This tasty, fuss-free tart makes a perfect light lunch.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 375g pack Saxby's Ready Rolled Shortcrust Pastry
    • 180g tub Waitrose Borettane Onions in Balsamic Vinegar, drained
    • 180g tub Waitrose Marinated & Grilled Artichoke Hearts, drained
    • 3 large free range eggs, plus 1 egg yolk
    • 142ml pot Waitrose Double Cream
    • Salt
    • Freshly ground black pepper
    • 2 tbsp fresh thyme leaves
    • 75g Waitrose medium Dolcelatte cheese, cubed


    1. Preheat the oven to 200°C, gas mark 6. Line a 17cm-deep, loose-bottomed flan tin with the pastry sheet. Cover and chill for 30 minutes.
    2. Bake the pastry case blind for 15 minutes. Remove the paper and baking beans and cook for a further 10 minutes or until the pastry is golden. Reduce the oven temperature to 180°C, gas mark 4.
    3. Add the onions and artichoke hearts to the pastry case. Lightly beat the eggs, egg yolk and cream together, season well and add the thyme leaves. Pour the mixture into the pastry case and top with the cheese. Bake for 25 minutes or until golden and firm. Serve warm or cold, garnished with extra thyme leaves.

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    Cook's tips

    Try other fillings, such as Waitrose Marinated & Grilled Red & Yellow Peppers, in the same quantities.


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