Ingredients
Method
Artichoke & prosciutto tart
1.Preheat oven to 200°C (180°C fan forced).
2.Overlap pastry sheets by 1cm (½-inch), pressing down firmly to join. Oil a 12.5cm x 35cm (5-inch x 14-inch) loose-based rectangular tart tin. Ease pastry into tin, press into base and sides; trim edges. Place tin on an oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 10 minutes; remove beans and paper. Bake a further 15 minutes or until golden.
3.Meanwhile, drain artichokes; cut into quarters. Tear prosciutto into bite-sized pieces.
4.Whisk eggs, cream and cheese in a large jug, season.
5.Pour egg mixture into pastry case, top with artichokes, cut-side up, and prosciutto. Bake 25 minutes or until filling sets. Serve sprinkled with basil. Cool tart before cutting.
This tart can also be frozen. Thaw tart before reheating.
Note
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