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Artichoke, Gruyère and bacon tart with a tomato salad and watercress

March 5, 2011

The Mediterranean tart that we made last month was so delicious and so simple that we knew that we’d be creating future variations of puff pastry-based tarts. This time I’m introducing two ingredients that we haven’t tried before: artichoke hearts and Gruyère.

Slivers of artichoke peeking out from the strips of Gruyère and bacon

The tomato salad is just sliced tomatoes with a light drizzle of olive oil, a tiny pinch of salt and freshly cracked pepper sprinkled over the top, finished with finely chopped garlic and left to rest while the tart bakes in the oven.

The tart is delicious, and the fresh tangy contrast of the tomatoes combines with the peppery watercress for a lovely contrapuntal lift to the flaky warmth of the pastry and the melted cheese. I’m delighted by how well the artichoke and bacon complement each other, and the creamy nuttiness of  Gruyère is a wonderful discovery.

Ready to eat
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