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!
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.
Course: Appetizer, Brunch, Dinner, Lunch
Cuisine: American
Keyword: Artichoke Tart Recipe
Nutrition Facts
Artichoke Tart
Amount per Serving
Calories
272
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Cholesterol
11
mg
4
%
Sodium
423
mg
18
%
Potassium
82
mg
2
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
525
IU
11
%
Vitamin C
9.8
mg
12
%
Calcium
73
mg
7
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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