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
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.
Yields
6 servings