Method:

Preheat oven to 200°C.

Place flour, butter and egg in a food processor and process until mixture is fine and resembles breadcrumbs. Add water and continue to process until mixture forms a ball. Cover with plastic wrap and refrigerate for 30 minutes.

Roll out pastry and using a 6cm round cutter, cut out 48 rounds. Grease 20ml mini muffin tins or any tartlet tins of choice and line with pastry rounds. Prick pastry with a fork.

Blind bake each pastry case for 10 minutes. Remove pastry weights and bake for a further 5 minutes. Allow to cool completely.

To serve, dollop a small amount of pesto into each tartlet case. Combine artichokes, sundried tomatoes, champignons and capers and divide mixture among cases.

Top with cheese and bake at 180°C for 3–4 minutes until warmed through and cheese softens. Serve immediately, sprinkled with pepper.