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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BF x GF
[email protected]I'm not a huge fan of artichokes, but I decided to give this tart a try anyway. I was pleasantly surprised at how much I enjoyed it! The artichokes were cooked perfectly and they didn't have that bitter taste that I usually associate with them. The p
Rachael Wanjiru
[email protected]This tart is so easy to make and it's always a crowd-pleaser! I love that I can use pre-made puff pastry dough to save time. The artichokes, prosciutto, and goat cheese are a classic combination that always works well together. I would definitely rec
Electricmulta
[email protected]I've made this tart several times now, and it's always a hit! It's the perfect appetizer or light lunch. I love the combination of artichokes, prosciutto, and goat cheese. The crust is always flaky and buttery. I highly recommend this recipe!
Priscilla Kutoklu
[email protected]This tart was a disaster! The crust was undercooked, the artichokes were tough, and the prosciutto was too salty. I ended up throwing the whole thing away. I would not recommend this recipe to anyone.
Muhammad Younis
[email protected]I thought this tart was just okay. The flavors were a bit bland for me, and the crust was a little soggy. I think I would have liked it better if the artichokes and prosciutto had been roasted before being added to the tart.
abdullah rajpu
[email protected]This Provencal tart was a bit too salty for my taste. I think I would have preferred less prosciutto or a different type of cheese. The artichokes were cooked well, and the crust was flaky, but overall I was disappointed in the flavor.
Moom Jan
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The flavors of the artichokes, prosciutto, and goat cheese complemented each other perfectly. The crust was also perfectly flaky and buttery. I would definitely recommend t
md jiarul islam
[email protected]This tart was a hit at my dinner party! Everyone loved the unique flavor combination. The artichokes and prosciutto were perfectly cooked, and the goat cheese added a touch of elegance. I will definitely be making this again for special occasions.
Michael Christ
[email protected]I'm not much of a cook, but I decided to give this Provencal tart a try. I was pleasantly surprised at how easy it was to make and how delicious it turned out! The artichokes and prosciutto added a nice salty flavor, while the goat cheese balanced it
Jennas Asmr
[email protected]This Provencal tart was an absolute delight! The combination of artichokes, prosciutto, and goat cheese created a symphony of flavors that tantalized my taste buds. The crust was flaky and buttery, providing the perfect base for the savory filling. I