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
- Heat the oven to 200°C/gas mark 6.
- 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.
- 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.
- 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.
- 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.
- To serve, divide the salad between four plates and place tarts on top while still warm.
