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Serves: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes


  • 1 puff pastry sheet, store-bought
    1 egg, whisked
    A handful of finely chopped parsley
    1 cup mozzarella cheese
    1/2 cup ricotta cheese
    A heaping tablespoon crème fraiche or sour cream, or cream cheese
    A dozen artichoke hearts, jarred ones
    1 to 2 tablespoons capers
    1 Serrano pepper, thinly sliced
    Lemon zest
    Basil or cilantro
    Salt and pepper
    Shaved Parmesan


  • 1. Preheat the oven at 400°F or 205°C.
    2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
    3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
    4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
    5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
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