for 4 person

Tart

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

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

¼ bunch

basil

How it's done

Tart

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.

Show complete recipe