| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Sainsbury’s, Sainsbury11 | 6 | servings | |
INGREDIENTS
| 1 | 500 gram pac all vegetable fat puff pastry | |
| 2 | tb | Olive oil |
| 1 | 400 gram tin artichoke hearts | |
| 12 | Cherry tomatoes; halved | |
| 2 | md | Sized red onions; sliced into wedges |
| 6 | tb | JS traditionally made mayonnaise; which is egg free |
| 1 | ts | Sundried tomato paste |
| 1 | tb | Freshly chopped basil; plus 6 |
| 1 | Sprig for garnish | |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll the pastry out on floured surface to approximately 18 inch (45cm) square, 3mm (1/8inch) thick. Cut into 6 x 16cm (6inch) rounds. Allow to rest for 30 minutes. Meanwhile, brush the artichokes, onions and tomatoes with the olive oil. Cook the artichokes and onions on a ribbed grill pan or under the grill for 5-10 minutes until tender and crispy. Pile the vegetables on top of the pastry discs, leaving a border around the edge. Cook in the oven for 15-20 minutes. Until the pastry is well risen and golden. Blend the sundried tomato paste into the mayonnaise and stir in the chopped basil. Serve the tarts hot or cold, with a spoonful of mayonnaise on each, and a sprig of basil to garnish. Converted by MC_Buster. NOTES : Delicious crisp pastry with a taste of the mediterranean. Converted by MM_Buster v2.0l.
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