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!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Thaw the puff pastry sheet according to package instructions and roll it out onto a parchment-lined baking sheet.

Step 3

Slice the tomatoes into thin rounds and pat them dry with paper towels to remove excess moisture.

Step 4

Drain the marinated artichoke hearts and chop them into bite-sized pieces.

Step 5

Mince the garlic cloves and finely chop the fresh basil leaves.

Step 6

In a small bowl, whisk together the egg and water to create an egg wash.

Step 7

Brush the edges of the puff pastry with the egg wash to help it brown during baking.

Step 8

In a mixing bowl, combine the chopped artichoke hearts, minced garlic, grated Parmesan, shredded mozzarella, salt, and black pepper. Mix until well combined.

Step 9

Spread the artichoke and cheese mixture evenly over the center of the puff pastry, leaving a 1-inch border around the edges.

Step 10

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.

Step 11

Fold the edges of the puff pastry over the filling, creating a rustic border. Brush the folded edges with the remaining egg wash.

Step 12

Bake the torte in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

Step 13

Remove the torte from the oven and let it cool slightly before slicing and serving.

Step 14

Garnish with additional basil leaves if desired and serve warm or at room temperature.

Nutrition Facts

Serving size	904.7 grams (904.7g)

Amount per serving	% Daily Value*
Calories	1365

Total Fat 100.10g	128%
Saturated Fat 39.60g	198%
Polyunsaturated Fat 4.40g
Cholesterol 316mg	105%
Sodium 3809mg	166%
Total Carbohydrate 57.90g	21%
Dietary Fiber 14.60g	52%
Total Sugars 11.60g
Protein 60.80g	122%

Vitamin D 48IU	240%
Calcium 1408mg	108%
Iron 6mg	31%
Potassium 1291mg	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.

Source of Calories

Fat: 65.5%

Protein: 17.7%

Carbs: 16.8%