Pesto, prosciutto and artichoke tart
- July 2019
- Serves 4
- Hands-on time 15 min, oven time 25 min
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.
- 38.4g (12.7g saturated
- 46g (9.5g sugars)
To make it meat-free, swap the prosciutto for roasted red peppers from a jar.
Rate & review