Chorizo, Artichoke and Ricotta Tart

Here’s a very delicious little feast.  So incredibly simple and quick to make that there’s no reason not to do it.  You can obviously change around the toppings to whatever you fancy, but this combination works really nicely – with things this simple good quality ingredients really make a difference.  I recommend serving with a nice big green salad.

Ingredients to serve 2

Approx 200g all butter puff pastry

2 tablespoons tomato puree or pasatta (I had some pasatta open so used that)

8 cherry tomatoes, halved

60g chorizo, sliced

60g chargrilled artichokes, quartered

60g ricotta

Parmesan

Extra virgin olive oil

Preheat the oven to 200c.  Roll the puff pastry out into two rectangles of approximately 12cm by 20cm.  Score a border around the edge and prick the central part all over with a fork.

Spread this middle part with the puree / passata.

Spread the tomatoes out over the passata and tuck the chorizo slices around them.  Add the artichokes and then dot over the ricotta.  Season.

Grate over a little parmesan and drizzle with olive oil.

Place in the oven for 20 minutes, until the edges of the pastry are puffed up and golden.

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13 Responses to Chorizo, Artichoke and Ricotta Tart

  1. Karen says:

    Your tart not only is pretty but sounds deliciously good.

  2. Thanks Karen, I could happily munch another!

  3. It looks incredibly pretty, but also very rich and tasty!

  4. Looks seriously delicious, please may I borrow for a chalet starter?!

  5. Oooh I love artichoke, lovely recipe!

  6. Anonymous says:

    great and simple, but why do you prick the base of the raw pastry? I never do and feel I am missing out!

    Christopher

  7. TasteFood says:

    I love all of the flavors you have in this tart. Nice recipe!

  8. Pingback: Munching on the Train: Sausage Rolls | Sifting and Sowing

  9. This looks great! The topping possibilities are endless 🙂

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