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.