Method:

Preheat the oven to 200°C.

Heat the olive oil in a frying pan and cook the onion and garlic over amedium heat for a few minutes until the onion has softened. Roughly chop the artichoke hearts and add them to the pan, cooking everything for another minute. Season with salt and pepper.

Roll out the puff pastry to 3mm thickness and cut into 4 circles about 16cm diameter. Place the puff pastry circles on a baking sheet.

Lightly score a line around the pastry circle about 2cm from the edge using a sharp knife. Prick the centre of each circle with a fork.

Divide the artichoke mixture between the 4 circles and spread out evenly, taking care not to put any mixture onto the border.

Cut the rind off the taleggio and dot it over each tart. Finish off with the cherry tomato halves, sprinkle with freshly ground black pepper and a generous drizzle of olive oil.

Bake the tarts for 15-20 minutes until the pastry is crisp and cooked through.