Ingredients
- 2 tins (400 g each)Staffords Artichoke Hearts
- 2 sheets (400 g each)puff pastry
- 1egg, whisked
- 50 gbutter
- 2 largeshallots, finely sliced
- 400 gbaby leeks, finely sliced
- 125 mlcream
- To tastesalt
- To tastefreshly ground black pepper
- Handfulfresh basil
- Handfulfresh chives
- Handfulfresh Italian parsley
- 100 mlolive oil
- 30 mlapple cider vinegar
- To servefresh baby leaves
Made with Staffords
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Method
Preheat the oven to 200°C and line a baking sheet with baking paper.
Roll out the puff pastry. Using a 10 cm cutter, cut 6 circles from the first sheet. Cut the same 6 circles from the second sheet, then use a slightly smaller cutter to cut another circle inside each one, creating a ring of pastry.
Place the 6 full circles on the lined baking sheet and brush with egg wash. Top each with a pastry ring, brush with egg wash and bake for 20 minutes or until golden brown. Set the tart shells aside to cool.
Drain the artichoke hearts and slice into quarters.
In a large saucepan, sweat the shallots and leeks in the butter and season well. When the vegetables are very soft, add the artichoke hearts and cream. Bring to the boil, simmer for a few minutes, then remove from the heat.
Using a stick blender, NutriBullet or similar, blitz together the basil, chives, parsley, olive oil, vinegar and plenty of salt and pepper.
Assemble the tartlets by removing the little puffed up centre of each shell and filling it with the leek and artichoke mixture.
Dress the baby leaves with the vinaigrette and top each tartlet with a generous amount of leaves. Serve with extra vinaigrette on the side.
