simple way to prepare favorite Tomato and artichoke tart

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and artichoke tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and artichoke tart is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and artichoke tart is something that I’ve loved my entire life.

Table of Contents


  • 1/3 cup (80ml) olive oil
  • 2 x 400g cans artichoke hearts, drained, finely chopped
  • 1 clove garlic, finely chopped
  • 50g grated parmesan
  • 5 sheets filo pastry, thawed in the fridge
  • 1/4 cup (40g) pine nuts
  • 4 red egg tomatoes, cut into 3mm-thick slices
  • 60g soft marinated goat’s cheese, crumbled
  • 12 kalamata olives, halved, pitted
  • Marjoram or oregano sprigs
  • Extra virgin olive oil, to serve


  • Step 1
    Heat 1 1/2 tablespoons oil in a heavy-based frying pan over medium heat. Add artichokes and garlic. Cook, stirring, for 5 minutes. Set aside to cool. Stir in 20g parmesan. Season to taste with salt and pepper.
  • Step 2
    Preheat oven to 220°C. Place a heavy-based oven tray in oven to heat for 10 minutes. Grease a 24cm loose-based tart tin. Place layered filo sheets on a work surface. Cut in half widthways. Working with 1 pastry half, brush lightly with oil. Place into tart tin, easing into corners, then sprinkle with a little remaining parmesan. Repeat with remaining pastry, oil and parmesan, placing halves at an angle to one another. Tuck overhanging pastry in.
  • Step 3
    Spread artichokes over base of tart shell then scatter with pine nuts. Place tart on preheated oven tray, reduce oven to 180°C and bake for 20 minutes. Remove tart from oven and cover top with overlapping slices of tomatoes in concentric circles. Tuck a piece of goat’s cheese under every second slice. Scatter with olives then season to taste. Return tart to oven and bake for 10 minutes or until tomatoes are warmed through. Scatter with marjoram. Drizzle with oil. Serve.

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