If you like artichokes, you will love these delicious Roasted Artichokes With Boncconcini Tart. Try to get hold of roasted artichokes in oil, if not, just substitute with canned artichokes in water. Drain and pat the artichokes dry with some paper towels. Then, drizzle with a little olive oil before baking the tarts. So easy to prepare, try it!
Roasted Artichokes With Bocconcini Tart
8 Ready Baked Tart Shells
1 Roasted Red Pepper, drained, pat dry and coarsely chopped
2 Roasted Artichokes in oil, quartered
3 to 4 Regular Size Bocconcini Cheese, sliced thickly
8 Cherry Tomatoes, halved
Fresh Mint Leaves
Sea Salt to taste
Freshly ground pepper to taste
Preheat oven to 375°F.
Bake the tart shells according to the package instructions.
To assemble: Fill each tart shell with chopped red pepper. Top with cheese, artichoke and tomato. Then season with salt and pepper and drizzle a little oil from the artichoke jar.
Bake the tart for about 10 minutes or until the cheese has melted.
Transfer the tart to a wire rack and let cool for 2 to 3 minutes. Garnish each tart with mint leaves, a pinch of pepper and serve immediately.