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A perfect celebration of British winter veg, wrapped in a rich blanket of buttery pastry and served with a glass of my Signature Vintage cider… This is comfort food at its finest if you ask me!

What you’ll need

  • Shortcrust pastry
  • Leeks - thinly sliced
  • 200g mushrooms
  • 250g artichokes
  • Parsley
  • 50g parmesan
  • 300ml cream
  • 100ml milk
  • 3 eggs
  • Salt and pepper


  1. First, blind bake your pastry in a tart tin.
  2. Next fry the mushrooms until the liquid evaporates, then remove from the heat and set aside in a bowl.
  3. In the same pan sweat down the leeks in butter until soft. Mix into the mushrooms and set aside.
  4. Next chop the artichokes and parsley into the bowl, grate in the parmesan and mix together. Add the mixture into the tart tin.
  5. Next add cream, milk and eggs into a bowl and whisk until combined, season and pour into your tart tin.
  6. Bake in the oven for 20 minutes. Leave to cool before serving.

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