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Foodie Friday: Artichoke and sun-dried tomato tart.

6 tbs pesto

200g sun-blushed tomatoes

280g marinated artichoke hearts

1 roll puff pastry

Around 10 basil leaves

3 tbsp oat milk

1/2 chopped shallot


Step 1. Preheat the oven to 180 degrees.

Step 2. Place puff pastry onto a baking tray. Spoon pesto oven the pastry and smooth over, leaving 1cm width rim around the outside.

Step 3. Cover the pesto with sun-dried tomatoes, artichokes, shallot before folding the edgiest form a crust.

Step 4. Brush the edges with oat milk.

Step 5. Bake for 20 minutes. Once baked add the fresh basil leaves.

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