Summer artichoke tartlet

Recette - Summer artichoke tartlet - La Belle Iloise
Packed with fresh flavours!

recipe_people 6

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 15 min

What you need for this recipe


All ingredients
  • 3 tins 1/10 (240 g) Au cœur d’Argoat flaked mackerel with artichoke hearts
  • 1 shortcrust pastry
  • 12 cherry tomatoes
  • 12 radishes
  • 1 floret fresh cauliflower (approx. 100 g)
  • 1 small courgette
  • 1 handful mesclun salad
Let's get started


  1. Line 6 tartlet moulds with the shortcrust pastry and prick the bottoms
  2. Bake at 200°C for 15 to 20 min
  3. Use a vegetable peeler to cut thin strips of courgette
  4. When the tartlet shells are cooked and have cooled, evenly distribute 2.5 tins of the flaked mackerel
  5. Decorate with: small rolls of courgette, thin slices of radish, tomato halves and little cauliflower florets
  6. Top with the remaining half tin of flaked mackerel
  7. Serve on a small bed of salad.
  • You can also make this recipe using our other flaked fish mixtures.

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