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  • Woman's Day Magazine NZ

    Speedy WEEKNIGHTS

    Sep 13, 2020 4 minutes

    ARTICHOKE, PROSCIUTTO & OLIVE TART

    SERVES 4 PREP 10 MINS COOK 20 MINS

    2 sheets frozen puff pastry, thawed
    230g jar artichoke hearts, drained, halved
    260g jar chargrilled marinated capsicum, chopped, drained
    ½ cup pitted kalamata olives
    8 slices (100g) prosciutto, torn into chunks
    100g Danish feta, crumbled
    4 eggs
    ½ cup sour cream basil leaves, to serve

    1 Preheat oven to 200°C. Lightly grease and line a 20cm x 30cm slice pan.

    2 Place pastry sheets together on pan, overlapping ends by 3cm and pressing together to join (pastry will hang over sides of pan).

    In a medium bowl, combine artichokes, capsicum and olives. Spread over pastry, leaving a 5cm edge. Gently fold edges of pastry over. Top with prosciutto and sprinkle feta

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