The phyllo cases and creamed artichokes can be prepared a day ahead. Fill the cases about an hour before serving.
50g butter, melted
65ml avocado oil infused with garlic
6 sheets of phyllo pastry
260g marinated artichoke hearts, drained and chopped
Zest and juice of ½ lemon
5ml (1 tsp) fresh thyme leaves, chopped
50g watercress and rocket
200g smoked salmon, sliced into ribbons
Caperberries, to garnish
Freshly ground black pepper, to taste
1. Preheat the oven to 180°C and lightly oil a large 6-hole muffin tin.
2. Mix the butter and 50ml of the oil. Cut the phyllo sheets into quarters and brush them with the butter mixture. Line the muffin holes with layers of pastry, with the edges extended slightly beyond the tin. Bake until golden brown and crisp, about 15 minutes. Remove from the muffin tin and set aside until needed.
3. Blend the artichokes, zest, juice, thyme and the remaining oil in a food processor until smooth. Chill until ready to serve.
4. To serve, divide the watercress and rocket between the tart cases. Spoon in a large dollop of artichoke cream and top with the salmon ribbons. Garnish with caperberries and pepper
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