Light, fresh goat’s cheese and artichokes baked on a herby, layered filo base and topped with hazelnuts. And ready in about half an hour, tooThis is one of my favourite recipes for this column so far. Light, fresh goat’s cheese and artichokes baked in a tart with a smooth, herb-packed base and finished with hazelnuts; I especially like the contrast of the crisp filo against the filling. There are a lot of herbs here, but they balance beautifully, so I’d advise using them all, particularly the chives. (I bought 30g packs of mint and basil, but by the time I had got rid of the stems, there were just 20g leaves left. My herb windowsill is lavish with rosemary, sage and oregano, but sadly not the soft herbs yet.) Continue reading...