Yields4 Servings
 200 g goats’cheese rolls
 4 large flat mushrooms
 1 x 285g jar artichoke hearts
 375 g puff pastry
 200 g red pesto
 250 g cherry tomatoes, halved
 10 g fresh thyme, only leaves
 Salt and freshly ground black pepper to taste

Drain the artichokes from the oil and reserving a couple of tablespoons; leave them to the side on some kitchen paper


Roll out the pastry and place on a large baking sheet, then, using a large knife, trim no more than 5mm from all 4 sides of the pastry; this will ensure that the pastry puffs up evenly


Clean the mushrooms but do not wash; cut off and discard the stalks from the mushrooms, fill the cavity with a good dessertspoon of pesto and season with salt and pepper; cut the cheese into 4 thick discs and place one of these on top of each pesto-filled mushroom


Spread the remaining pesto over the pastry, leaving a border of about 2.5cm; position the mushrooms evenly down the middle of the pastry and place the artichoke hearts and tomato halves down either side of the mushrooms, season again and scatter the thyme leaves over the top; drizzle the reserved artichoke oil over the mushrooms, then place the baking sheet on the middle shelf of the oven and cook for about 25 minutes, until the pastry is golden and the cheese has begun to melt; serve straight from the oven.

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