Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pesto, prosciutto and artichoke tart. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
A few spare spoonfuls of leftover pesto will pep up any weeknight meal, including this smart tart. It's made with filo pastry and topped with mozzarella, prosciutto and artichokes for an indulgent feast to enjoy midweek. Flaky puff pastry crust & roasted red pepper pesto layer are topped juicy tomatoes, artichoke hearts, prosciutto and spring onion!
Pesto, prosciutto and artichoke tart is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Pesto, prosciutto and artichoke tart is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook pesto, prosciutto and artichoke tart using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pesto, prosciutto and artichoke tart:
- Prepare 6 sheets filo pastry
- Make ready 2 eggs
- Get 200 ml single cream
- Take 5-6 tablespoons pesto
- Make ready Mozzarella
- Take 6 slices prosciutto
- Take A few artichoke hearts
- Prepare A few tomatoes
- Get Salt
- Prepare Pepper
Scatter the artichokes and prosciutto over top. Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper. Mix the remaining pesto with the artichoke oil and drizzle over top. Cook pasta to al dente, according to package instructions.
Steps to make Pesto, prosciutto and artichoke tart:
- 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
- Spread half of the pesto and in a bowl mix the single cream, eggs and salt and pepper. Once mixed pour into the pastry
- 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
- 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
Line a baking sheet with parchment paper or a silicone baking mat and set aside. Spread pesto evenly over flatbreads or pizza crust. Be careful with adding any salt as the cream cheese, pesto, Parmesan, and prosciutto are all quite salty. The choice of fillings for savoury tarts are endless - try our recipes including courgette and mozzarella, tomato and parmesan and caramelised onion. Gill Meller's asparagus, broad bean and goat's cheese tart is a true celebration of spring.
So that is going to wrap this up for this exceptional food pesto, prosciutto and artichoke tart recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
