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!

Homemade Artichoke Tart with prosciutt, tomatoes, olives 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:

  1. Quick – making artichoke tart is quick to prep and quick to bake making it a great party food.
  2. Easy to make – literally anyone can make this savory puff pastry tart!
  3. 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!
  4. 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:

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.

Puff pastry Artichoke Tart closeup

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.

How to make Artichoke Tart step 1

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.

How to make Artichoke Tart step 2

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.
Freshly baked Artichoke Tart with tomatoes, peppers and artichokes
Colorful savory Artichoke Tart
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5 from 4 votes

Artichoke Tart

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!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 8 (2 Tarts)
Author: Julia

Ingredients

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

  1. 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.
  2. Toppings – use anything you like!
  3. Rosemary is completely optional.
  4. Green or Black olives both work well, just make sure buy pitted ones.
  5. Italian Prosciutto can be substituted with Spanish jamon.
  6. 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.
  7. Roasted red pepper pesto can be substituted with red pesto, basil pesto or pizza sauce.

Nutrition

Calories: 272 kcal (14%), Carbohydrates: 17 g (6%), Protein: 5 g (10%), Fat: 20 g (31%), Saturated Fat: 5 g (31%), Cholesterol: 11 mg (4%), Sodium: 423 mg (18%), Potassium: 82 mg (2%), Fiber: 1 g (4%), Sugar: 1 g (1%), Vitamin A: 525 IU (11%), Vitamin C: 9.8 mg (12%), Calcium: 73 mg (7%), Iron: 1.3 mg (7%)
Course: Appetizer, Brunch, Dinner, Lunch
Cuisine: American
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
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10 Comments

  1. 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!

  2. What a beautiful looking recipe! It’s full of so many vibrant colors, flavors and textures – I love it!5 stars