Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll the pastry out on floured surface to approximately 18 inch (45cm) square, 3mm (1/8inch)

thick. Cut into 6 x 16cm (6inch) rounds. Allow to rest for 30 minutes.

Meanwhile, brush the artichokes, onions and tomatoes with the olive oil. Cook the artichokes and onions on a ribbed grill pan or under the grill for 5-10 minutes until tender and crispy.

Pile the vegetables on top of the pastry discs, leaving a border around the edge. Cook in the oven for 15-20 minutes. Until the pastry is well risen and golden.

Blend the sundried tomato paste into the mayonnaise and stir in the chopped basil. Serve the tarts hot or cold, with a spoonful of mayonnaise on each, and a sprig of basil to garnish.

NOTES : Delicious crisp pastry with a taste of the mediterranean.

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