Artichoke, Pea & Bacon Tart

Place flour, salt and butter in a food processor and blend until butter is the size of peas. Add water and pulse again until dough just comes together. Turn out onto a floured bench and roll out to 3mm thick. Line a 24cm tart tin with the pastry, leaving 1.5cm of pastry overhanging. Refrigerate for 30 minutes.

Meanwhile, blanch peas in boiling water for 2 minutes until tender. Drain and refresh under cold water. Drain again. Reserve 1 tablespoon of peas for serving, then set aside.

Heat oil in a large frypan over medium heat. Add bacon and sauté for 5-8 minutes until crispy. Transfer to a plate lined with paper towel. Set aside ¼ cup bacon for serving.

Preheat oven to 180°C Fan.

Line the pastry with baking paper and baking weights. Blind bake for 10 minutes. Remove baking paper and weights. Bake again for a further 10 minutes until lightly golden and crisp. Remove from oven.

Reduce oven to 160°C Fan.

Whisk eggs with cream and season with salt and pepper. Set aside 3 pieces of artichoke to serve, then arrange remaining evenly in tart case. Scatter over half the peas and bacon then pour over egg mixture. Scatter with remaining peas and bacon and dollop in ricotta. Bake for 20-25 minutes until just set. Cool to room temperature and trim excess pastry with a thin sharp knife. Serve topped with pea shoots, remaining artichokes and crispy bacon.