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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
ifforkfulartichokepestotartdec31st

31 Dec mini artichoke tart canapés

With the artichoke tart, apply the drizzle of pesto before serving these tarts, which are best enjoyed warm or at room temperature.

Mini Artichoke Tarts

Makes 6 mini tarts

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

1 sheet of shortcrust pastry, defrosted

1 egg

1 tablespoon of milk

6 teaspoons of soft goat cheese

12 small jarred artichokes

A handful of roughly grated Parmesan cheese

6 teaspoons of pesto

Method

  1. Preheat your oven to 180c/160c/gas mark 5. Line a baking tray with parchment paper.
  1. Roll out your shortcrust pastry until you have a large rectangle. Cut these into six squares. Fold in the edges of each square so you create a border around each segment. Place these on the lined baking tray.
  1. Beat the egg and add to the milk. Use a pastry brush to coat each pastry segment completely with the egg wash.
  1. Add a teaspoon of goat cheese to the centre of each segment, spreading evenly within the borders.
  1. Add two small artichokes to each tart. Top with a sprinkling of Parmesan cheese and bake in the oven for 30 minutes, or until the pastry is cooked through.
  1. Serve warm or at room temperature topped with a drizzle of pesto.

This recipe first appeared in The Irish Independent on December 31st 2015

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