PROVENÇAL TART WITH ARTICHOKES AND PROSCIUTTO
Steps:
- Preheat oven 400 F. Line a rimmed baking tray with parchment paper. Cut puff pastry along folded lines (if using different puff pastry, slice into rectangular pieces about 4-6 inches wide and as long as will fit on baking tray). Place each piece about 1-2 inches apart on baking tray. Prick dough all over with a fork so pastry does not rise. Spread cheese over dough, making sure to go all the way to the edge of the dough. Place toppings, garlic and herbs in a bowl and toss with olive oil and salt and pepper. Top cheese pastry with topping mixture and place in oven and bake until puff pastry is golden brown, about 30-35 minutes. Slice each tart into 1 1/2 inch strips and serve.
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Liza Akhter
[email protected]Overall, I was disappointed with this recipe.
Naim Farhan
[email protected]The instructions were a bit confusing in some places.
Lata Spitzenburg
[email protected]I had trouble finding some of the ingredients for this recipe.
JM Negron
[email protected]The tart was a bit bland. I would have liked it to be more flavorful.
Ramahn Gugo
[email protected]I found the tart to be a bit too salty for my taste.
Mayanja Alex
[email protected]This tart is a bit time-consuming to make, but it's worth the effort.
Njavwa Chali
[email protected]I made a few substitutions to the recipe (used sun-dried tomatoes instead of artichokes and mozzarella cheese instead of goat cheese) and it turned out great!
Khan 1234
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe.
Jonam Xeetrii
[email protected]I made this tart for a potluck and it was gone in minutes. Everyone loved it!
Bhangar Sahib
[email protected]This is one of my favorite recipes to make for guests. It's always a crowd-pleaser.
Siino
[email protected]I'm not a huge fan of artichokes, but this tart changed my mind. The flavors all worked so well together.
Jody Mcmurray
[email protected]This Provencal tart was a hit at my last dinner party! The combination of artichokes, prosciutto, and goat cheese was divine. I'll definitely be making this again.