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Tomato tart with artichokes
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 403
  • Fat about 24g
  • Carbohydrates about 37g
  • Protein about 9g
This is needed
This is needed for 4 people
Tart
  • 100 g artichoke hearts in oil, drained, halved
  • 400 g different coloured cherry tomatoes, halved
  • a little pepper
  • 0.5 tsp salt
  • 1 puff pastry dough, rolled into a rectangle
  • 2 tbsp pesto alla genovese
  • 40 g Parmesan, coarsely grated
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 240°C.
  • 0.25 bunch basil
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And that's how it's done
And that's 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.

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