Artichoke, Shallot and Chestnut Tartlets

Artichoke, Shallot and Chestnut Tartlets - Serves 4

  • Preparation time: 1 hour 20 minutes

Stuff you’ll need:

  • 100g butter
  • 150g small shallots, peeled and diced
  • 6 cloves garlic, sliced
  • 450g mushrooms, halved
  • 1 sprig of thyme
  • 4 tbsp. balsamic vinegar
  • 110ml Knorr Simply Vegetable Stock
  • 200ml double cream
  • Freshly ground pepper
  • 400g tin of artichoke hearts, drained and halved
  • 200g spinach leaves, washed and trimmed
  • 200g cooked chestnuts, peeled and halved
For the tartlet cases:
  • 1 x 500g packets of puff pastry
  • 2 eggs, beaten

Get stuck in:

  • 1. Melt the butter in a large pan, add the shallots, mushrooms and garlic, and cook over a medium heat for 10 minutes, stirring frequently. Keep uncovered to allow the juices of the mushrooms to evaporate.
  • 2. Add the balsamic vinegar, thyme, cream and Knorr Simply Vegetable Stock, bring to the boil and cook for 5 minutes, stirring frequently, to allow the sauce to reduce and thicken
  • 3. Add the artichokes, spinach and chestnuts, mix well and bring to the boil. Keep warm.
  • 4. When ready to serve, spoon the mixture into the centre of the pastry cases and serve with the roasted cherry tomatoes.
Tip:
  • 1. Make sure the oven is set to 190 °C / 375 °F / gas mark 5
For the tartlet cases:
  • 1. Roll the pastry to 30cm x 20cm rectangles and cut into four. Score a 2cm border on each side and prick all over the centre with a fork so that the edges rise but the middles does not (a bit like a vol-au-vent). Brush the edges but no the middle with beaten egg.
  • 2. Bake in the oven for 10 - 15 minutes or until the edges have risen and are golden brown.

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