Heartwarming Artichoke Pesto Tart Recipe

Artichoke Pesto and Goat Cheese Tart⁠

This savory tart is so easy to make you will want to make sure you always have these ingredients on hand. I love to serve it warm with a lightly dressed arugula green salad.⁠

Tart Dough: *If you want pre-made tarts, we sell mini Party Cups in packages of 20 - a perfect substitute!
1 ½ cup flour⁠
1 teaspoon Kosher Salt⁠
2 Tablespoons Parmesan cheese⁠
12 Tablespoons Butter, cold cut into 1 inch pieces⁠
2 Tablespoons cold water⁠

Preheat oven to 400 degrees.⁠ In food processor, add the flour, salt and cheese. Pulse mixture until combined. With motor running , add butter in pieces until mixture is crumbly. Add water and process just until dough comes together, about 10 seconds.⁠ Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removable fluted tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough, with the scraps from the edging, in the center of tart pan, With the heel of your hand, press the dough from center to edges until the bottom of the pan is evenly covered,  about ¼ inch thick. Prick the bottom of dough with a fork (to allow steam to vent) and bake in oven for 10-12 minutes,  or until dough is lightly golden in color. Remove from oven until ready to use.⁠

Tart Filling:
6 eggs⁠ 
11 oz. Goat cheese, softened⁠
1 (6 oz.) jar of Bella Cucina Lemon Artichoke Pesto 
2 Tablespoons Parmesan cheese⁠
2 Tablespoons Fresh thyme⁠
1 teaspoon Salt⁠
1/8 teaspoon freshly cracked black pepper⁠ ⁠

In a medium mixing bowl, whisk together the eggs, cheese, pesto, thyme, salt and pepper until well-blended.  Pour the mixture into the par-baked tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.⁠ Cool slightly and serve in wedges.