Artichoke and goat’s cheese pesto tart

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Unroll the pastry and cut it in half widthways (wrap and freeze half for another time). Halve the remaining pastry widthways again and score a border 2cm from the edge of each piece with the tip of a sharp knife. Spoon 1 tbsp pesto into each half, spreading it evenly up to the edges of the scored border.
2. Top the pesto with the artichokes, crumbled goat’s cheese and most of the basil, then bake on the top shelf of the oven for 20-25 minutes until the pastry has risen and is golden brown. Top with a couple of fresh basil leaves.
3. Squeeze the lemon juice over the rocket, drizzle with some olive oil, then serve with the tarts.