Sun Dried Tomato, Artichoke And Goat'S Milk Brie Tart – a delicious recipe with pastry, goat's milk, tomato, hearts, onion, Fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 400F. Defrost pastry sheet by leaving it out at room temperature for 40 minutes or taking it out the night before and defrosting in the refrigerator. On a lightly floured surface, roll the pastry dough out until it is roughly an 8x12 rectangle. Using a very sharp knife lightly score around the edges, about 1/2"" in.", "Heat a large non-stick frying pan over medium high. Cook the onion slices in the drained marinade from the artichoke until the onion is tender and starts to brown slightly. Set aside.", "Remove the rind from the brie (I used goat's milk but any would do), slice the brie and lay it evenly across the tart. Layer the tomato halves on top of the brie. Halve the artichoke hearts and lay them on top of the tomatoes. Finally spread the cooked onion evenly across the top.", "Bake for 15 to 20 minutes or until the edges of the pastry turn a light golden brown. Season with fresh cracked black pepper and garnish with basil leaves. Serve immediatly.", "Tip: Use a pizza cutter to slice into squares. Cut into smaller pieces for a perfect appetizer."]
37
kcal
Calories
1
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, 6 ounces goat's milk brie or other suitable substitute, 4 ounces sun dried tomato halves marinated in Italian herbs, 1 small jar marinated artichoke hearts, and more.
Yes, Sun Dried Tomato, Artichoke And Goat'S Milk Brie Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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