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Recipe: »Artichoke, Courgette & Goat Cheese Mini Squares«

A food feature with a feasting table, how to design and make it, and delicious recipes by Catherina Frawley are available in sisterMAG. Here you can download the following recipe from the feature for free: »Artichoke, Courgette & Goat Cheese Mini Squares«.

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sisterMAG No. 53 / October 2019
Issue 10/2019

Recipe: »Artichoke, Courgette & Goat Cheese Mini Squares«

MAKES 12

HANDS ON TIME 15 MINS

COOK TIME 25 MINS

Ingredients:

  • 1 sheet of puff pastry
  • 1 jar of pesto
  • 1 small courgette, thinly sliced
  • 1 jar of chargrilled artichokes, drained
  • 30G Feta
  • 1 egg beaten
  • Salt & pepper to taste
  • Fresh basil to garnish, optional

Method:

  1. Pre-heat the oven to 200°C / 180°C fan. Line a baking sheet with greaseproof paper. Unroll the puff pastry and place on top of the greaseproof paper.
  2. Cut the pastry into 12 squares, roll up each edge of each square to form a pastry lip. Spread ½ a tsp. of pesto in the base of each square, followed by two slices of courgette, 1 artichoke slice and crumble over the Feta. Season with salt and pepper.
  3. Brush the pastry edges with the beaten egg and place the tray in the oven for 20-25 minutes or until the edges are golden.
  4. Transfer to a serving plate, garnish with basil and serve.