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SERVES 4
INGREDIENTS
- 1 roll puff pastry
- 20 thin slices prosciutto
- 4 black figs, quartered lengthways
- 1 punnet micro greens
- olive oil
- Artichoke cream
- 6 marinated artichoke hearts, drained and coarsely chopped
- 1 tbs olive oil
- 1 tsp thyme leaves
METHOD
- Cut pastry sheet in half, then place both halves on a baking paper-lined oven tray, cover with another piece of baking paper, then place a heavy-based oven tray on top and bake at 200ºC for 20 minutes or until golden brown. Remove from oven and cool.
- Meanwhile, for the artichoke cream, process chopped artichoke hearts, oil and thyme in a food processor until smooth, then season to taste with sea salt and freshly ground black pepper. Transfer to a small bowl, cover and refrigerate until required.
- Spread pastry halves with artichoke cream, top with prosciutto and fig quarters. Place in the oven for a further 10 mins.. Drizzle tarts with olive oil and decorate with the micro greens and serve immediately
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