Artichoke and goat’s cheese pesto tart
- Published: 1 May 15
- Updated: 18 Mar 24
This artichoke tart recipe is made with time-saving ingredients such as shop-bought pesto and chargrilled artichokes for a quick and easy shortcut supper.
Advertisement
Ingredients
- 320g sheet ready rolled all-butter puff pastry
- 150g Sainsbury’s fresh red pesto, or similar
- 180g Sainsbury’s chargrilled artichokes in oil, drained, or similar
- 125g Sainsbury’s abergavenny goat’s cheese, or any other similar goat’s cheese
- Handful fresh basil leaves
- Squeeze lemon juice
- 50g rocket
- Olive oil for drizzling
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 200°C/fan180°C/gas 6. Unroll the pastry and cut it in half widthways (wrap and freeze half for another time). Halve the remaining pastry widthways again and score a border 2cm from the edge of each piece with the tip of a sharp knife. Spoon 1 tbsp pesto into each half, spreading it evenly up to the edges of the scored border.
- Top the pesto with the artichokes, crumbled goat’s cheese and most of the basil, then bake on the top shelf of the oven for 20-25 minutes until the pastry has risen and is golden brown. Top with a couple of fresh basil leaves.
- Squeeze the lemon juice over the rocket, drizzle with some olive oil, then serve with the tarts.
Recipe continues after advertising
Advertisement
- Recipe from March 2015 Issue
delicious. tips
When summer comes around, swap the pesto and artichokes for salsa verde and halved cherry tomatoes.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it includes some of my favourite ingredients and it’s really easy to make. Yummy!