Description
A delightful tart featuring earthy artichokes and vibrant broad beans against a flaky puff pastry base, perfect for brunch or light lunch.
Ingredients
Scale
- 1 sheet of puff pastry
- 1 can of artichokes, drained and chopped
- 1 cup broad beans, cooked and shelled
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and transfer it into a tart pan, pressing it gently into the edges.
- In a mixing bowl, combine the chopped artichokes, broad beans, ricotta, and Parmesan cheese. Drizzle in the olive oil, then season with salt and pepper. Stir until well combined.
- Spread the mixture evenly over the puff pastry. Bake for 25-30 minutes, or until the pastry is golden and crisp.
- Allow to cool slightly before garnishing with fresh herbs.
- Serve warm or chilled, cut into slices as a main dish or with a salad.
Notes
For an extra flavor boost, sauté garlic in the olive oil before adding. You can substitute ricotta with cottage cheese or mascarpone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg