Pesto, prosciutto and artichoke tart. Spread half the pesto over the base of the tart. In a jug, whisk the eggs and single cream with a little salt and pepper. Pour into the pastry case and scatter over the chopped tomatoes, artichokes and half the prosciutto.
You get a little of everything in this tart- a vegetable, a cheese, pesto, and a wonderfully flaky tart crust. And best of all it's so easy to make, just like making a pizza- buy the pre-made frozen tart crust, throw on the toppings and pop it in the oven- it's that simple! To make FILLING: In a medium bowl, mix together yogurt, eggs, green onions, parsley, rosemary, cayenne and black pepper until well combined.
Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pesto, prosciutto and artichoke tart. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spread half the pesto over the base of the tart. In a jug, whisk the eggs and single cream with a little salt and pepper. Pour into the pastry case and scatter over the chopped tomatoes, artichokes and half the prosciutto.
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To begin with this recipe, we have to first prepare a few ingredients. You can have pesto, prosciutto and artichoke tart using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pesto, prosciutto and artichoke tart:
- Prepare 6 sheets of filo pastry.
- Take 2 of eggs.
- Make ready 200 ml of single cream.
- Make ready 5-6 tablespoons of pesto.
- Make ready of Mozzarella.
- Get 6 slices of prosciutto.
- Prepare A few of artichoke hearts.
- Make ready A few of tomatoes.
- Prepare of Salt.
- Get of Pepper.
Evenly distribute artichokes and prosciutto over crust. Sprinkle with goat's cheese and gently pour filling over top. Scatter the artichokes and prosciutto over top. Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper.
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.
Mix the remaining pesto with the artichoke oil and drizzle over top. Place toppings, garlic and herbs in a bowl and toss with olive oil and salt and pepper. Top cheese pastry with topping mixture and place in oven and bake until puff pastry is golden brown, about. Spread the par-baked pastry with cream cheese and pesto. Top with shredded cheese, then asparagus, peas, prosciutto, and pepper to taste.
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