Pastry: 75g butter 1 onion, finely chopped 150g spelt flour (or gluten-free flour) 100g mashed potatoes Filling: 225g-mozzarella cheese 1 can artichoke hearts, drained and halved 2teaspoons freshly chopped rosemary ½ teaspoon chopped parsley ¼ teaspoon garlic, minced 15g pine nuts To make the pastry: melt 25g butter in a small pan, add the onion and cook for 5 minutes until softened and lightly browned. Allow to cool slightly. Sift the flour. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add the onion with the pan juices, the mashed potatoes and seasoning. Mix with your hands to a soft dough. Press dough on to a greased 23 cm round baking sheet. Pinch edges to form a rim of about 12mm in depth. Chill. Meanwhile, preheat the oven to 200C. Filling: Roughly grate the cheese and sprinkle over the tart base. Arrange the artichokes on top. Sprinkle with rosemary and pine nuts. Bake for 25 to 30 minutes or until the pastry is golden. Serve warm with a green salad.
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