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Use filo pastry.
You need eggs.
Provide single cream.
Use pesto.
You need Mozzarella.
You need to prepare prosciutto.
You need to prepare artichoke hearts.
You need tomatoes.
You need to prepare Salt.
You need Pepper.

Splurge and try it with homemade pesto. Arrange artichokes on pizza; top with sliced prosciutto. Return pizza to the bottom oven rack; bake an. Top each with the chopped prosciutto and sprinkle with.

Preheat the oven to 200c 180fan. Grease and oven proof dish with some oil and layer the filo pastry. Brush some oil in between each layer rotating each sheet 45degrees as a time.
Spread half of the pesto and in a bowl mix the single cream, eggs and salt and pepper. Once mixed pour into the pastry.
Scatter the tomatoes, artichoke hearts and half of the prosciutto. Then take crumple the sides of the pastry to form a crust. Before placing in the oven brush with a little more oil to help crisp up the edges. Bake for 15 minutes.
Remove the tart from the oven and scatter over the mozzarella and remaining prosciutto. Return to the oven for a further 10 minutes. Remove from the oven and dot the remaining pesto on top of the bubbling tart.

The Jerusalem artichoke belongs to the sunflower family and it is the plant's underground tubers that are eaten. They are rather knobbly and irregular in shape, with a pale brown or purple-red skin. The Chinese artichoke is a perennial herb of the mint family, grown for its edible tuberous underground. This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner. Prosciutto and Pesto Panini. this link is to an external site that may or may not meet accessibility guidelines.

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