Pesto, prosciutto and artichoke tart. Versatile - artichoke tart with prosciutto, tomato and spring onion doesn't excite you? Then use only ingredients that you and your guests like. This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Just add a bit of prosciutto for the Plus, salty prosciutto for the meat-eaters! One nice thing about this recipe is you don't have to wait for the puff pastry to thaw all of the way before you. With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. You can have Pesto, prosciutto and artichoke tart using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pesto, prosciutto and artichoke tart
- You need 6 sheets of filo pastry.
- Prepare 2 of eggs.
- Prepare 200 ml of single cream.
- It's 5-6 tablespoons of pesto.
- Prepare of Mozzarella.
- Prepare 6 slices of prosciutto.
- Prepare A few of artichoke hearts.
- It's A few of tomatoes.
- It's of Salt.
- Prepare of Pepper.
Splurge and try it with homemade pesto. Arrange artichokes on pizza; top with sliced prosciutto. Return pizza to the bottom oven rack; bake an. This puff pastry tart with tomatoes, prosciutto and pesto is like a puff pastry pizza!
Pesto, prosciutto and artichoke tart step by step
- 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.
It's a quick & easy lunch, but impressive enough for guests. When you bring your tart shell out of the oven, the pastry will have already started to puff up both around the edges and in the middle. The unique artichoke pesto was inspired by the tangy flavor of piccata-style dishes, with hints of capers and fresh oregano. I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! —Laura Murphy-Ogden, Charlotte, North Carolina.