Tart Filling
Author: Angie Alt
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
- Preheat oven to 400 degrees F.
- Place basil, garlic, salt, lemon juice, and olive oil in food processor. Process into a smooth pesto.
- Spread ¼ cup of pesto over bottom of completely cooled tart shell. Store remaining pesto in refrigerator or freezer for another use.
- Saute leeks in heavy bottom skillet until browned and soft. Set aside.
- Place artichokes over pesto layer in tart, follow with mushrooms, prosciutto, and mixed olives.
- Sprinkle leeks over everything.
- Bake for 12-15 minutes in oven. Watch for veggies to softened, but tart not to get too darkened.
- 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/
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