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.
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