"A wonderfully tasty vegetarian dish
that is so easy to prepare!."



Serves four people

250g puff pastry
1 tbsps extra virgin olive oil*
1 onion, finely chopped
1 clove of garlic, finely chopped
250g artichoke hearts*
250g taleggio cheese*
6 cherry tomatoes, halved
a little extra virgin olive oil for drizzling


The products marked with * are available from our online deli. Just click on the link for more details.


1) Preheat the oven to 200 degrees centigrade.

2) Heat the olive oil in a frying pan and cook the onion and garlic over a medium heat for a few minutes until the onion has softened. Roughly chop the artichoke hearts and add them to the pan, cooking everything for another minute. Season with salt and pepper.

3) Roll out the puff pastry to 3mm thickness and cut into 4 circles about 16cm diameter. Place the puff pastry circles on a baking sheet.

4)Lightly score a line around the pastry circle about 2 cm from the edge using a sharp knife. Prick the centre of each circle with a fork.

5) Divide the artichoke mixture between the 4 circles and spread out evenly, taking care not to put any mixture onto the border.

6) Cut the rind off the taleggio and dot it over each tart.

7) Finish off with the cherry tomato halves, sprinkle with freshly ground black pepper and a generous drizzle of olive oil.

8) Bake the tarts for 15-20 minutes until the pastry is crisp and cooked through.