Artichoke and goat’s cheese pesto tart
- Portion size: Serves 2
- Hands-on time 15 min, oven time 20-25 min
- Difficulty: easy
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.
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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
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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.
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Reviews
I love this recipe because it includes some of my favourite ingredients and it’s really easy to make. Yummy!
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