Mini caramelised onion and artichoke tarts

Method

1. Preheat the oven to 200°C/gas 6.

2. Lay the pastry on a worktop and cut out 24 circles using a 5-6cm round pastry cutter.

3. Place the disks on a couple of greased baking sheets. Pierce the middle of each circle with a fork and then add roughly half a teaspoon of the caramelised onions on top of each.

4. Put two pieces of artichoke and a couple of shavings of parmesan on the onions and then top each one with a few thyme leaves, salt and a twist of pepper.

5. Place in the preheated oven for 10-12 minutes until they are golden and the pastry is crispy. Remove from the oven and cool for a couple of minutes. Transfer to a plate and serve hot.

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Ingredients

375g ready-to-roll puff pastry
Butter, for greasing
4 tbsp shop-bought caramelised onion jam or chutney
24 pieces marinated artichoke
small wedge of Parmesan
1 tbsp thyme leaves
freshly ground salt and black pepper

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