I used to hate artichokes, I thought they were the most boring vegetable. And then a few years ago, I had the most amazing pizza with artichokes on and it changed the game completely. Now I try to use this interesting vegetable where I can, and it works wonderfully in this goats cheese puffy pastry tart.
I like to make this as a big square using just one roll of puff pastry and then slice it into quarters for lunches with a salad, but it could just as easily be divided into smaller pieces and be a canapé or tasty starter.
Artichoke, Pesto, Goat Cheese & Cherry Tomato Puff Pastry Tart
- 1 egg, beaten
- 1/4 jar sliced artichoke hearts in oil
- 7-8 cherry tomatoes, quartered
- 60g or about half a log of soft goats cheese
- 1 shallot
- 3 tsp green pesto
- 1 ready made puff pastry sheet
- Salt and pepper to taste
Preheat the oven to around 200c. Roll out the puff pastry onto a non stick baking sheet or onto a lightly oiled normal baking sheet. Using the back of a teaspoon spread the pesto over the pastry leaving a couple of inches at the edge.
Dot the chopped tomatoes, artichoke slices and goats cheese around the pastry again leaving a section at the edge. Season to taste, and then egg wash the exposed edges of pastry before putting in the oven for 20 minutes or until golden brown and pastry has risen.