Pesto, prosciutto and artichoke tart
- Published: 2 Sep 21
- Updated: 18 Mar 24
A few spare spoonfuls of leftover pesto will pep up any weeknight meal, including this smart tart. It’s made with filo pastry and topped with mozzarella, prosciutto and artichokes for an indulgent feast to enjoy midweek.
Discover more ideas with this Italian condiment and check out these 20 ways with pesto.
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Serves 4
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Hands-on time 15 min, oven time 25 min
Ingredients
- Olive oil for brushing
- 6 filo pastry sheets
- 5-6 tbsp pesto
- 2 large free-range eggs
- 200ml single cream
- 75g sun-dried tomatoes, roughly chopped
- 6 roasted artichoke hearts, roughly chopped
- 4 prosciutto slices, torn
- 125g ball mozzarella, torn
- Large handful rocket (optional)
You’ll also need…
- 23-25cm ovenproof non-stick frying pan
Method
- Heat the oven to 200°C/180°C fan/gas 6. Brush the frying pan with a little oil, then lay on a sheet of filo pastry, leaving some overhang at the edges. Brush with more oil, then lay another sheet over the first at a 45-degree angle. Repeat with the remaining sheets, overlapping as you go, until they are all used up.
- 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. Gather in the filo edges to make a crust, then transfer to the oven to bake for 15 minutes.
- Scatter with the torn mozzarella and remaining prosciutto, then bake for 10 minutes more until just set, golden and bubbling. Dot with the remaining pesto and top with rocket, if you like, to serve.
- Recipe from July 2019 Issue
Nutrition
- Calories
- 629kcals
- Fat
- 38.4g (12.7g saturated
- Protein
- 22.1g
- Carbohydrates
- 46g (9.5g sugars)
- Fibre
- 5.5g
- Salt
- 3.3g
delicious. tips
To make it meat-free, swap the prosciutto for roasted red peppers from a jar.
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Delicious. We had this with a rocket, beetroot, and Burrata salad with pine nuts. Great as a light dinner in the summertime.