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
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