Artichoke and sun-dried tomato tart.

Ingredients:

• 6 tbs pesto
• 280g marinated artichoke hearts
• 1 roll puff pastry
• Around 10 basil leaves
• 3 tbsp oat milk
• 1/2 chopped shallot

Method:

Step 1. Preheat the oven to 180 degrees.

Step 2. Place puff pastry onto a baking tray. Spoon pesto over the pastry and smooth over, leaving 1cm width rim around the outside.

Step 3. Cover the pesto with sun-dried tomatoes, artichokes, and shallot before folding the edgiest form a crust.

Step 4. Brush the edges with oat milk.

Step 5. Bake for 20 minutes. Once baked add the fresh basil leaves.