ARTICHOKE AND SUN BLUSH TOMATO TARTS

Makes 4 individual tarts (or one large tart)
Prep Time: 25 mins. Cooking Time: 15 mins

Ingredients
200g/8 oz - ready rolled puff pastry
100g/4 oz - quark (for vegan version use dairy free soft cheese)
225g/9 oz - tinned artichoke hearts in brine (rinsed and drained)
10ml/2 tsp - sun dried tomato paste
1 - medium egg yolk, beaten*
75g/3 oz - sun blush tomatoes
4 - Greek black olives (stoned)
25g/1 oz - wild rocket, or mixed herb leaves
5ml/1 tsp - balsamic vinegar
5ml/1 tsp - capers, rinsed
5ml/1 tsp - extra virgin olive oil
15ml/1 tbsp - fresh mint

* for Vegan version omit and brush with a little olive oil

Method
1. Heat the oven to 200°C/400°/Gas 6.

2. Cut out four circles from the pastry (approximately 11cm/4 ˝ "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 salad between four plates and place tarts on top while still warm.