Artichoke and Taleggio Tarts

Artichoke and Taleggio Tarts

Taleggio is an Italian cheese with a mild but beautifully fruity aroma. It pairs perfectly with artichokes and so works deliciously in this vegetarian tart

Categories: Breads, Pizza & Panini, Vegetarian

Serves: 4 Preparation time: 20 mins Cooking time: 20 mins



  • 250g puff pastry
  • 1 tbsp Filippo Berio Classico Olive Oil for frying
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 250g artichoke hearts
  • 250g taleggio cheese
  • 6 cherry tomatoes, halved
  • Filippo Berio Extra Virgin Olive Oil for drizzling
  • Salt and pepper


  1. Preheat the oven to 200°C.
  2. Heat the Filippo Berio Classico Olive Oil in a frying pan and cook the onion and garlic over a medium heat for a few minutes until the onion has softened.
  3. Roughly chop the artichoke hearts and add them to the pan, cooking everything for another minute. Season with salt and pepper.
  4. Roll out the puff pastry to 3mm thickness and cut into 4 circles about 16cm diameter. Place the puff pastry circles on a baking sheet.
  5. Lightly score a line around the pastry circle about 2cm from the edge using a sharp knife. Prick the centre of each circle with a fork.
  6. Divide the artichoke mixture between the 4 circles and spread out evenly, taking care not to put any mixture onto the border.
  7. Cut the rind off the taleggio and dot it over each tart. Finish off with the cherry tomato halves, sprinkle with freshly ground black pepper and a generous drizzle of Filippo Berio Extra Virgin Olive Oil.
  8. Bake the tarts for 15-20 minutes until the pastry is crisp and cooked through.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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