Tomato and Artichoke Torte
Elevate your appetizer game with this stunning Tomato and Artichoke Torte, a savory masterpiece that combines buttery puff pastry with the vibrant flavors of ripe tomatoes, marinated artichoke hearts, and aromatic fresh basil. Perfectly balanced with a gooey layer of grated Parmesan and shredded mozzarella, this elegant torte is baked to golden perfection for a flaky, cheesy, and flavorful bite. A touch of garlic and olive oil enhances its Mediterranean-inspired taste, while a rustic folded crust adds charm to the presentation. Ready in just under an hour, this crowd-pleasing dish is ideal for brunches, dinner parties, or as a light vegetarian entrée. Serve warm or at room temperature for a guaranteed hit!
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Recipe Information
Ingredients
- 1 sheet puff pastry
- 3 medium ripe tomatoes
- 1 cup marinated artichoke hearts
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 egg
- 1 tablespoon water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Thaw the puff pastry sheet according to package instructions and roll it out onto a parchment-lined baking sheet.
Slice the tomatoes into thin rounds and pat them dry with paper towels to remove excess moisture.
Drain the marinated artichoke hearts and chop them into bite-sized pieces.
Mince the garlic cloves and finely chop the fresh basil leaves.
In a small bowl, whisk together the egg and water to create an egg wash.
Brush the edges of the puff pastry with the egg wash to help it brown during baking.
In a mixing bowl, combine the chopped artichoke hearts, minced garlic, grated Parmesan, shredded mozzarella, salt, and black pepper. Mix until well combined.
Spread the artichoke and cheese mixture evenly over the center of the puff pastry, leaving a 1-inch border around the edges.
Layer the tomato slices on top of the artichoke mixture, slightly overlapping them. Drizzle olive oil over the tomatoes and sprinkle the chopped basil on top.
Fold the edges of the puff pastry over the filling, creating a rustic border. Brush the folded edges with the remaining egg wash.
Bake the torte in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Remove the torte from the oven and let it cool slightly before slicing and serving.
Garnish with additional basil leaves if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 11.6 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1408 mg | 108% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
