Savory Tart with Artichoke Hearts Recipe

Ingredients

• 1 refrigerated pie crust
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 can artichoke hearts, drained and chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup Parmesan cheese, grated
• 4 eggs, beaten
• 1/2 cup milk
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and press it into a 9-inch tart pan.
3. Heat olive oil in a skillet over medium heat.
4. Add onion and garlic, and cook until softened, about 5 minutes.
5. Add artichoke hearts, sun-dried tomatoes, and basil; cook for another 2 minutes.
6. Sprinkle Parmesan cheese over the bottom of the crust.
7. Add the artichoke heart mixture over the cheese.
8. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
9. Pour the egg mixture over the artichoke mixture.
10. Bake for 25-30 minutes, or until the tart is set and golden brown on top.
11. Let the tart cool for a few minutes, then serve warm or at room temperature.

Verdict

This savory tart with artichoke hearts is a delicious and easy appetizer or light meal. The combination of artichoke hearts, sun-dried tomatoes, and fresh basil is bursting with flavor, and the Parmesan cheese adds a savory bite. Serve with a side salad for an elegant and satisfying meal.

Serving Suggestions

This tart can be served warm or at room temperature. It makes a great appetizer or light meal, and can be paired with a green salad for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days.