Puff Pastry	sheets
Egg
Sesame Seeds	tbsp
Black Pepper
Gorgonzola Cheese	g
Fresh Herbs (Thyme, Basil, Parsley, Dill)	Handful
Garlic Clove
Lemon Zest	tbsp
Marinated Artichokes	g
Honey	For drizzling

1. Preheat the oven to 200° C. Line a baking sheet with parchment paper.
2. Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet.
3. In a small bowl beat the egg and brush the edges of the pastry.
4. Take the second sheet of pastry and cut 4 (1 cm) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing down to stick. Brush the edges of the big pastry sheet with the egg, then sprinkle with sesame seeds and black pepper.
5. Prick the inside of the pastry all over with a fork.
6. wash the herbs and pat them dry then roughly chop, peel the garlic and slice thinly.
7. Working inside the borders, arrange the chopped herbs, garlic, lemon zest on the pastry. Then evenly sprinkle the cheese over top.
8. Drain the artichokes and add them on top of the cheese and lightly drizzle over a squeeze of honey. Transfer the tart in the fridge and chill for 10 minutes.
9. Place the baking tray with the tart in the oven and bake for 25-30 minutes or until the pastry is golden and the cheese is melted.

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