Tart Filling
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups fresh basil, packed
  • 2 garlic cloves
  • ½ tsp sea salt
  • 2 tsp fresh lemon juice
  • ⅔ cup olive oil
  • 1 medium leek, cleaned and sliced (white and light green parts only)
  • ½ cup chopped artichoke hearts
  • 1 cup sliced mushrooms
  • 5 slices prosciutto, sliced
  • ⅓ cup each sliced green, black, and kalamata olives
  1. Preheat oven to 400 degrees F.
  2. Place basil, garlic, salt, lemon juice, and olive oil in food processor. Process into a smooth pesto.
  3. Spread ¼ cup of pesto over bottom of completely cooled tart shell. Store remaining pesto in refrigerator or freezer for another use.
  4. Saute leeks in heavy bottom skillet until browned and soft. Set aside.
  5. Place artichokes over pesto layer in tart, follow with mushrooms, prosciutto, and mixed olives.
  6. Sprinkle leeks over everything.
  7. Bake for 12-15 minutes in oven. Watch for veggies to softened, but tart not to get too darkened.
  8. Allow to cool for 10 minutes, slice and serve. Can also be served cold.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/savory-summer-tart/