1 pie or tart crust (homemade or store bought)

For the filling

  • 3 eggs
  • 1 1/2 cups heavy cream
  • 2 garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • pepper
  • 1 1/2 cups halved artichoke hearts from a jar
  • 2 cups grated sharp cheddar
  • 2 cups arugula leaves, packed
  • 1/4 cup chopped flat leaf parsley
  • Parmesan shavings


  1. Preheat the oven to 350°F.
  2. Blind bake the crust for 20 minutes or until it’s just starting to get a bit of color on the edges.
  3. In a medium bowl, whisk together the eggs, cream, garlic, salt and several grinds of fresh black pepper.
  4. Scatter the artichoke hearts, cheddar and arugula over the tart crust, then pour in the custard.
  5. Bake in the oven (on a sheet tray or place a sheet tray on the shelf below to catch any dripping) for 20 to 30 minutes, or until the custard is just set.
  6. Remove the tart from the oven and let cool until it’s just warm or room temperature. Garnish with fresh parsley and shavings of Parmesan.
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