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Seasonal Dairy Diary recipes just for you

Try before you buy. A selection of Dairy Diary and Fantastic Food For Less recipes to whet your appetite.

Tomato & Artichoke Tart

 

Serves 4

25 mins
plus chilling

478 Kcals/portion

Fat 34g (15g sat)
per portion

 Suitable for freezing

 

Puff pastry 400g packet

Sundried tomato paste 2 tbsp

Tomatoes 400g (14oz), sliced

Canned artichoke hearts

4, drained and quartered

Basil 1 handful, torn

Parmesan cheese 25g (1oz), pared

Balsamic vinegar 1 tsp

Potato wedges and salad to serve, optional

 

1 Preheat oven to 220°C/Gas 7. Roll out pastry and cut out a 30cm (12in) diameter circle. Place on a greased baking sheet.

2 Spread with tomato paste, leaving a 2.5cm (1in) border around the edge.

3 Arrange tomatoes, artichokes, basil and Parmesan over tomato paste. Season with black pepper.

4 Bake for 15-18 minutes, until golden. Sprinkle with vinegar and serve with potato wedges and salad, if using.

Tip For a vegetarian version, use an alternative hard cheese.


A Dairy Diary recipe

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TomatoArtichokeTart

 

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