21/11/2024
Puff pastry tartlets are always a hit when cooking for guests, and Chef Jan Hendrik's updated version is sure to be no different! Ready for another stop on our taste journey? Get everything you need to make these tasty Artichoke-filled Puffs from Checkers or Checkers Sixty60 🤤
INGREDIENTS
2 x 190g Forage and Feast Artichoke & Sundried Tomato Salad
100g Forage and Feast Whole Halkidiki Green Olives; quartered
1 sheet puff pastry
250g steamed spinach; excess water drained off
250g cream cheese; softened to room temperature
1 tsp. Dijon mustard
80g mature cheddar; grated
5ml salt
2.5ml freshly ground black pepper
Zest of 1 lemon
METHOD
1. Preheat your oven to 180°C and prep the filling while you wait.
2. For the filling, soften the cream cheese in a large mixing bowl by breaking it up. Add in the artichokes and sundried tomatoes, spinach, mustard, cheddar, salt, and black pepper, and mix until well combined.
3. Line a baking tray with baking paper. Slice the puff pastry into 8 even rectangles and place on the baking tray. Prick the centre of the puff pastry rectangles with a fork a few times.
4. To assemble your puffs, scoop the filling into the centre of the puff pastry rectangles, leaving an even border visible around the edges.
5. Bake for 20–25 minutes until the pastry is golden brown and the cheese is bubbling slightly, then remove from the oven.
6. Scatter the quartered olives over each puff, and top with a pinch of lemon zest before serving.
