Warm Artichoke, Spinach and Buffalo Mozzarella Tart

Cook Time 30 minutes

Servings 6

Ingredients

1 sheet high quality short crust pastry

Artichoke Filling

200g grated parmesan

400g stemless artichoke hearts, chopped

150g parmesan, grated

160g sour cream

250g cream cheese (broken into small pieces, left out at room temp)

100g spinach, blanched and refreshed, chopped

Zest of 1 lemon

To Garnish

2 balls buffalo mozzarella

100g artichoke hearts cut in half

100g wild rocket

1 head of yellow witlof

1 head of red witlof

Juice of ½ lemon

50g toasted pinenuts

½ bunch of parsley

Extra virgin olive oil

Method

Preheat a fan-forced oven to 180°C, line a tart shell with the pastry and blind bake until golden.

In a large bowl, combine all ingredients for the artichoke filling. Mix until fully combined and season with salt and pepper.

For the salad, combine the witlofs and rocket in a bowl, then add lemon juice, olive oil, salt, and pepper.

To serve, fill the tart shell with the artichoke mix and top with artichoke hearts, heat in the oven until just warm. Remove from the oven and garnish with torn mozzarella, pinenuts, parsley, sea salt and a good drizzle of olive oil. Serve the tart with witlof salad on side.