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Antipasti Puff Pastry Tart

This tart features a flaky and buttery puff pastry base, topped with a medley of colorful and vibrant antipasti ingredients. From roasted peppers and marinated artichokes to tangy olives and creamy cheese, each bite is bursting with delicious flavors. The addition of california walnuts adds a delightful crunch and nuttiness to the tart. This dish is not only visually appealing but also a perfect balance of savory and tangy flavors. It’s a great option for entertaining or as a light meal option.

Recipe courtesy of the California Walnut Commission.

Ingredients

1 pack	fresh puff pastry (275 g; refrigerated)
1 jar	artichoke hearts (165 g drained weight)
80 g	dried tomatoes (in oil)
80 g	Californian walnut kernels
6-8 stems	thyme
1	egg
250 g	ricotta
	salt, pepper

Step 1
Remove the puff pastry from the fridge approx. 10 minutes before use. Preheat the oven (top/bottom heat 220 °C/fan 200 °C). Drain the artichokes and tomatoes. Halve the artichokes and dice the tomatoes. Roughly chop the walnut kernels. Wash the thyme, shake dry and put some aside for garnishing. Pluck the leaves from the rest. Season the ricotta with salt and pepper.
Step 2
Place the puff pastry on a baking tray lined with parchment paper. Spread the ricotta cream evenly over the pastry. Fold the pastry over the filling by about 1 cm on each side, score lightly with a knife and press the edge lightly. Whisk the egg and brush the edge with it.
Step 3
Top the tart with artichokes, tomatoes, walnuts and thyme. Bake in a hot oven for about 20 minutes until golden brown. Remove and sprinkle with thyme.

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Lunch

Antipasti Puff Pastry Tart

Ingredients

Step 1

Step 2

Step 3

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