Artichoke tart with gorganzola sauce
	Serves 18 I originally developed this idea to use up old puff pastry offcuts. Gather them together and roll the pastry as thin as you can get it, cut them into discs, and sandwich them between two tart tins. When baked like this the pastry becomes light and crispy.		saffron risotto balls goats cheese muffin artichoke tart sweet potato ashak saffron crespellini pumpkin gnocci

	The topping Olive oil 4 red peppers 1 jar of sun dried tomatoes 300g (11oz) mozzarella Large jar of marinated artichokes The base Puff pastry offcuts	Brush the peppers with olive oil and bake them in a hot oven until they start to blacken. Take them out, place them in a bowl covered and cling film. When they are cool peel them Whizz up the sun dried tomatoes in a food processor to a puree and chop the mozzarella into cubes. For the base roll out the offcuts as fine as you can get them. Cut the pastry into discs the same size as your tart tins. Grease the tins and place the pastry discs between two tart tins. Bake the bases in a hot oven for about 5 minutes until the pastry is cooked through and browned. Cool and store in an airtight container. To serve fill the tarts with roasted pepper, sun dried tomato, mozzarella and artichokes and bake for ten minutes in a hot oven. Serve on the sauce.
	Gorganzola sauce 100g (4oz) butter 1 small onion or 3 banana shallots 3 cloves of garlic 1 glass white wine 1 litre of (about 2 pints) whipping cream 200g (8oz) Gorganzola salt and pepper	Saute the onions and garlic in the butter and then add the white wine and reduce to a syrup. Add the cream and simmer lightly until slightly thickened. Stir in the gorganzola and season with the salt and pepper. If you want a more refined sauce pass it through a sieve.
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