Antipasti tartlets
Makes: 4
![Antipasti tartlets](/uploads/media/720x770/09/7489-Antipasti-tartlets.jpg?v=1-0)
Recipe photograph by Dan Jones
Antipasti tartlets
Recipe by Anna Glover
Use storecupboard ingredients to whip up these quick Italian-inspired tarts for an easy dinner. They also travel well on a picnic
Makes: 4
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Nutritional information (per serving)
Calories
453Kcal
Fat
31gr
Saturates
13gr
Carbs
29gr
Sugars
3gr
Fibre
5gr
Protein
12gr
Salt
2.3gr
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 x sheet (about 320g) ready-rolled puff pastry
- 4 tbsp sun-dried tomato paste
- 4 slices of prosciutto, halved
- a small handful of black olives, pitted and halved
- 4 marinated artichokes, sliced
- 4 sun-dried tomatoes, sliced
- 8 mozzarella pearls (or ½ ball), torn
- a handful of basil leaves
Step by step
- Heat the oven to 220°C, fan 200°C, gas 7. Unroll the puff pastry and cut into 4 equal rectangles. Score a border of 0.5cm on each tart. Spread 1 tbsp of tomato paste over each tartlet, within the border.
- Divide the prosciutto, olives, artichokes and sun-dried tomatoes between the tartlets and add the mozzarella. Bake for 10-15 minutes until golden and puffed up. Scatter over the basil leaves before serving.