Antipasti tartlets
Makes: 4
Prep time: 15 minsTotal time: 
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
Prep time: 15 minsTotal time: 
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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
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
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.
