recipe of the month




  • 1 roll puff pastry
  • 20 thin slices prosciutto
  • 4 black figs, quartered lengthways
  • 1 punnet micro greens
  • olive oil
  • Artichoke cream
  • 6 marinated artichoke hearts, drained and coarsely chopped
  • 1 tbs olive oil
  • 1 tsp thyme leaves



  1. Cut pastry sheet in half, then place both halves on a baking paper-lined oven tray, cover with another piece of baking paper, then place a heavy-based oven tray on top and bake at 200ºC for 20 minutes or until golden brown. Remove from oven and cool.
  2. Meanwhile, for the artichoke cream, process chopped artichoke hearts, oil and thyme in a food processor until smooth, then season to taste with sea salt and freshly ground black pepper. Transfer to a small bowl, cover and refrigerate until required.
  3. Spread pastry halves with artichoke cream, top with prosciutto and fig quarters. Place in the oven for a further 10 mins.. Drizzle tarts with olive oil and decorate with the micro greens and serve immediately


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