Monica Galetti's Artichoke and Mozarella Puff Tart
Masterchef judge and Chef Patron at London’s Mere restaurant, Monica Galetti shares her recipe for an easy but impressive artichoke and mozzarella tart.
Serve hot with a rocket salad for a delicious starter or a light main course. Perfect for your Get Together dinner party, picnic or BBQ!
INGREDIENTS
1 ready-rolled puff pastry sheet, about 35x25cm
10 cooked baby artichokes in oil, drained and quartered
10 sun-dried tomatoes, halved
2 tsp small capers
1 large ball of mozzarella, about 150g
8 anchovy fillets in oil, drained
1 medium egg yolk, lightly beaten
Fresh ground black pepper
Handful of basil leaves to finish
METHOD
Heat the oven to 190C/Gas 5.
Lay the puff pastry sheet on a baking tray lined with baking paper. Using the blunt edge of a knife, mark a 2cm border around the edge without cutting right through the pastry.
Scatter the artichoke wedges, sun-dried tomatoes and capers randomly over the pastry, leaving the border clear. Tear the mozzarella into pieces and distribute evenly over the tart. Tear each anchovy fillet in half or into thirds (as they can be quite strong) and sprinkle over the tart. Grind over some pepper.
Brush the pastry border with beaten egg yolk.
Bake in the over for 15-18 mins until the pastry rim is risen and golden brown and the base is crisp.
Roughly tear the basil leaves and scatter over the tart. Serve hot, with a rocket salad.
Host a Get Together this September
Get Together with family and friends this September, and raise money to help fight neuroblastoma, a devastating childhood cancer.
Whether you host a BBQ, a Sunday roast, a coffee morning or even a teddy bear’s picnic, your Get Together this September will make a big difference to children with neuroblastoma and their families.