Tomato tart with artichokes


Total time: 40m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 403 Kcal, 9g Protein, 37g Carbohydrates, 24g Fat


Ingredients

  • Tart
  • 1 puff pastry dough, rolled into a rectangle
  • 2 tbsp pesto alla genovese
  • 400 g different coloured cherry tomatoes, halved
  • a little pepper
  • 100 g artichoke hearts in oil, drained, halved
  • 0.5 tsp salt
  • 40 g Parmesan, coarsely grated
  • Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 240°C.
  • 0.25 bunch basil

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Instructions

  • Tart

    Roll out the dough and place on a baking tray along with the baking paper. Fold the edges of the dough inwards approx. 1 cm. Prick the base firmly with a fork. Spread the pesto over the dough. Arrange the artichoke hearts and tomatoes on top, season and sprinkle with cheese.
  • Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 240°C.

    Remove from the oven, garnish with basil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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