Ingredients
- 300baby g vine tomatoes
- olive oil, for drizzling
- 500 g puff pastry, rolled out finely
- 1 egg yolk, beaten
- 280 g baby artichoke hearts, in oil drained
- 1 buffalo mozzarella, chopped
- freshly ground salt and black pepper
- a few sprigs of thyme
- 100 g rocket
Description
Add A Mediterranean Touch To A Festive Meal With Fran Warde's Colourful And Tasty Artichoke And Tomato-topped Pastry Puffs
UK TV
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