Ingredients
- 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
Description
Tomato And Artichoke Tart Recipe - Heat 1 1/2 Tbs 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...
Taste
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