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Cheese-crusted tomato Artichoke Tart
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Servings:
8
Author:
20
1
Course:
Brunch
Dinner
Lunch
Cuisine:
American
Keywords:
savory tart
Tomato Tart
artichoke parmesan tart
artichoke tart
Parmesan tart crust
Summer Tarts
tomato artichoke tart
tomato parmesan tart
🧂 Ingredients
2/3 cup
unsalted butter
1
red onion
3 tablespoons
extra virgin olive oil
divided
2+1/2 cups
mini tomatoes
1 -13 oz
can artichoke hearts
drained.
2 tablespoons
fresh thyme leaves
2 teaspoons
honey
Kosher salt and freshly ground pepper.
1+1/2 cups
flour
1+1/2 cups
grated parmesan cheese
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Instructions
1
Melt butter in a small saucepan. Set aside to cool.
2
Peel and dice the onion.
3
Heat 1 tablespoon of olive oil in a skillet.
4
Sauté the onion until transparent.
5
Remove from heat. Set aside.
6
Halve tomatoes.
7
Whisk 1 tablespoon of thyme, honey, and remaining olive oil.
8
Toss the tomatoes, onions, and artichokes in the mixture.
9
Season with salt and pepper. Set aside.
10
Preheat oven to 400F.
11
Grease and flour a 9” tart pan (preferably with a removable bottom)
12
Mix the remaining thyme with flour, cheese, and 1 teaspoon of salt.
13
Add melted butter. Knead until it forms a mass.
14
Press the cheese dough into the bottom and sides of the prepared pan.
15
Distribute the tomato artichoke mixture on top.
16
Bake for 40-50 minutes.
17
Let cool for 15 minutes before removing from the pan.
18
Slice and serve.
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