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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
  • 1 puff pastry dough, rolled into a rectangle
  • 2 pesto alla genovese
  • 400 different coloured cherry tomatoes
  • 100 artichoke hearts in oil
  • pepper
  • 0.5 salt
  • 40 Parmesan
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 240°C.
  • 0.25 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.