Artichoke and Sunblush Tomato Tarts

Ingredients

• 200g ready rolled puff pastry
• 100g quark (for vegan version use dairy free soft cheese)
• 225g tinned artichoke hearts in brine (rinsed and drained)
• 2 tsp sun-dried tomato paste
• 1 medium egg beaten (for vegan version omit and brush with a little olive oil)
• 75g sun-blush tomatoes
• 4 pitted kalamata olives
• 25g wild rocket
• 1 tsp balsamic vinegar
• 1 tsp capers
• 1 tsp extra virgin olive oil
• 1 tbsp fresh mint

Method

1. Heat the oven to 200°C/gas mark 6.
2. Cut out four circles from the pastry (approximately 11cm/4 ½ “dia.) and place on a lightly greased baking sheet, or in a 4 portion yorkshire pudding tray. Using a pastry brush, brush the edges of pastry with the beaten egg yolk.
3. Mix together in a food processor, quark, 100g artichoke hearts and the sun dried tomato paste into a smooth paté. Spread over the pastry base up to the egg washed border.
4. Cut the remaining artichoke hearts into quarters and arrange in a fan on the paté, alternating with the sun blush tomatoes. Add an olive into the centre and bake for 15 minutes until pastry is golden.
5. Finely chop the mint, leaving several leaves in thin slices for garnish. Combine with the balsamic vinegar, capers and olive oil and toss with the rocket.
6. To serve, divide the salad between four plates and place tarts on top while still warm.