Pesto, prosciutto and artichoke tart
Pesto, prosciutto and artichoke tart

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, pesto, prosciutto and artichoke tart. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pesto, prosciutto and artichoke tart is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Pesto, prosciutto and artichoke tart is something that I’ve loved my entire life. They are fine and they look wonderful.

Spread half the pesto over the base of the tart. In a jug, whisk the eggs and single cream with a little salt and pepper. Pour into the pastry case and scatter over the chopped tomatoes, artichokes and half the prosciutto.

To get started with this particular recipe, we must first prepare a few components. You can cook pesto, prosciutto and artichoke tart using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pesto, prosciutto and artichoke tart:
  1. Get 6 sheets filo pastry
  2. Take 2 eggs
  3. Take 200 ml single cream
  4. Make ready 5-6 tablespoons pesto
  5. Prepare Mozzarella
  6. Make ready 6 slices prosciutto
  7. Take A few artichoke hearts
  8. Get A few tomatoes
  9. Take Salt
  10. Prepare Pepper

Scatter some baby arugula and/or baby kale leaves on top. Tear the prosciutto into bite size pieces and lay it over the pastry. Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Line a rimmed baking tray with parchment paper.

Instructions to make Pesto, prosciutto and artichoke tart:
  1. Preheat the oven to 200c 180fan. Grease and oven proof dish with some oil and layer the filo pastry. Brush some oil in between each layer rotating each sheet 45degrees as a time
  2. Spread half of the pesto and in a bowl mix the single cream, eggs and salt and pepper. Once mixed pour into the pastry
  3. Scatter the tomatoes, artichoke hearts and half of the prosciutto. Then take crumple the sides of the pastry to form a crust. Before placing in the oven brush with a little more oil to help crisp up the edges. Bake for 15 minutes
  4. Remove the tart from the oven and scatter over the mozzarella and remaining prosciutto. Return to the oven for a further 10 minutes. Remove from the oven and dot the remaining pesto on top of the bubbling tart

This easy One Pot Creamy Tuscan Pesto and Artichoke Pasta is perfect for nights when you're craving Italian, but need something simple and easy to prepare. Linguine pasta tossed with a lemony, pesto sauce that's creamy and so delicious! Stir in plenty of kale, artichokes, and white beans for a pasta dinner that's cozy yet healthy(ish) too. Home » light meals » Tomato, prosciutto & pesto puff pastry tart. This post may contain affiliate links, and I will earn a commission if you purchase through them.

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