Artichoke Tart
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Artichoke tart with prosciutto and spring onion is ready on your table in less than 30 minutes! Flaky puff pastry crust & roasted red pepper pesto layer are topped juicy tomatoes, artichoke hearts, prosciutto and spring onion!
If you are planning to host a party or family gathering then this artichoke tart should be on your menu!
These are the reasons why:
- Quick – making artichoke tart is quick to prep and quick to bake making it a great party food.
- Easy to make – literally anyone can make this savory puff pastry tart!
- Versatile – artichoke tart with prosciutto, tomato and spring onion doesn’t excite you? Then use only ingredients that you and your guests like. Easy-peasy!
- Crowd’s favorite – give it a test run and prepare it for your family to see what they think first in case you have any doubts.
Other recipes perfect for parties are:
- Oven Roasted Artichokes with Homemade Garlic Dip
- Artichoke Heart Dip
- Hoisin Chicken Wings
- Sweet Pepper Poppers
By the way, artichoke tart is something like quick pizza with buttery and flaky crust thanks to the pastry. Now I always buy mine but have a look at this how to make puff pastry video to see if it is something you would ever consider trying.
How to make artichoke tart with prosciutto, tomato and spring onion
This is one of the easiest tarts to make. The trick is in using a shop-bought ready rolled puff pastry that saves you a lot of time.
I prefer buying the rectangular shaped one but round one will work just as fine. When using the rectangular one you can do either one large artichoke tart or two small ones. I prefer making 2 small ones. This way you can top them with different toppings which is always a good think, especially if you have fussy eaters.
All I do is cut the rectangular pastry sheet in half and place both sheets onto a baking tray lined with baking parchment. Now with a knife score a rectangle about ½ inch (1 cm) from the edges on each sheet. I find that this helps the pastry edges rise easier.
Now just spread the roasted red pepper pesto over each pastry sheet, top with grated cheese and the rest of the ingredients. That is it!
These tarts need to be baked until the edges are puffed and browned slightly. It takes me about 12 minutes.
Useful tips
- I don’t usually season this artichoke tart with salt or pepper for simple reason. Most of the ingredients already contain a lot of salt so there is no need for it. However, if you feel like it needs more salt, go ahead and add some.
- The edges of the pastry can be brushed with egg wash (egg beaten with a tablespoon of water) for nicer color but this is completely optional and not really needed here.
- I add one or two whole mild chilies as well and those who like spicy dishes can eat them, those who don’t can still eat the rest of the tart without a problem.
- Baking time may vary depending on several factors such as thickness of your pastry, your oven, etc .… Check the recipe notes for more information.
Artichoke Tart
Ingredients
- 1 Puff Pastry Sheet
- 2 tbsp Roasted Red Pepper Pesto (see note 7)
- ½ cup Cheddar Cheese (50g)
- 1 cup Artichoke Hearts
- 8 Cherry Tomatoes
- 2 Spring Onions
- 6 slices Prosciutto
- 2 Chili Peppers
- ½ cup Green Olives
- 1 tsp Rosemary , optional
Instructions
- Preheat the oven to 400°F/200°C.
- Roll out the pastry and cut in half. Place both puff pastry sheets onto a baking tray lined with parchment paper. Make sure there is space in between the sheets.
- Get a knife or pizza cutter and score a rectangle about ½ inch (1cm) from the edges (make sure not to cut through the pastry). Do this on both pastry sheets.
- Spread pesto over the pastry sheets, sprinkle cheese over and top each with the rest of the ingredients.
- Bake in a preheated oven for 12 minutes or until the edges of the pastry are puffed and golden brown (check the pastry package information for baking times).
Notes
- If using a rectangle puff pastry sheet – either divide it into 2 or make one large tart. It’s completely up to you. If using a round puff pastry sheet – no need to cut it in half.
- Toppings – use anything you like!
- Rosemary is completely optional.
- Green or Black olives both work well, just make sure buy pitted ones.
- Italian Prosciutto can be substituted with Spanish jamon.
- It takes about 12 minutes to bake this tart in my oven. However, you might need more time so I recommend checking after 10 minutes to see if it’s puffed. Also check the pastry package information for baking times.
- Roasted red pepper pesto can be substituted with red pesto, basil pesto or pizza sauce.
I’m impressed with how fresh all your vegetables look. This tart looks like edible art!
Thank you, Jill! :)
I LOVE a savory tart! Just beautiful!
Thank you so much!
I consider frozen puff pastry tart to be a secret weapon in the kitchen, it’s so easy and versatile, and everybody is impressed by it. I love this tart, especially the way you’ve used those whole tomatoes, what a gorgeous presentation!
I agree with you! Puff pastry can be used in so many ways.
What a beautiful looking recipe! It’s full of so many vibrant colors, flavors and textures – I love it!
Thank you, Elizabeth!
my mouth is watering this is right up my alley and cant wait to try this!
Glad to hear that, Claudia! :)