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Cherry Tomato and Artichoke Tart


Rate this recipe 4.4/5 (43 Votes)


  • 1 pre-made tart dough (puff pastry works well)
  • Cherry tomatoes
  • 1 ball of buffalo mozzarella
  • 1 can/jar of artichoke hearts
  • olive oil
  • Persillade or Herbes de Provence


Level of difficulty Average
Cost Average budget


Step 1

Roll out the tart dough. Poke holes in it using a fork.

Step 2

Cut the cherry tomatoes in half and place randomly on the tart dough.

Step 3

Tear the mozzarella with your fingers and add the pieces to the tart. Do the same with the artichokes (drain them first).

Step 4

Season with salt and the herbs and a drizzle of olive oil. Bake at 180C for 40-50 minutes.

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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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