Tomato tart with artichokes

Tomato tart with artichokes

Total: 40 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / people: 403 kcal
, Fat: 24 g
, Carbohydrate: 37 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 puff pastry dough, rolled into a rectangle
2tbsp pesto alla genovese
100g artichoke hearts in oil, drained, halved
400g different coloured cherry tomatoes, halved
½tsp salt
a little pepper
40g Parmesan, coarsely grated

Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 240°C.

¼bunch basil
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How it's done


Roll out the dough and place on a baking tray along with the baking paper. Fold the edges of the dough inwards approx. 1 cm. Prick the base firmly with a fork. Spread the pesto over the dough. Arrange the artichoke hearts and tomatoes on top, season and sprinkle with cheese.

Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 240°C.

Remove from the oven, garnish with basil.

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