Miniature Goat Cheese Antipasto Tartlets Makes 48 tartlets Pastry: • 250g flour • 125g butter, chilled and chopped • 1 egg • 45ml cold water. Filling: • 60g prepared pesto • 300g Riviana Marinated Artichoke Hearts, roughly chopped • 150g Riviana Sundried Tomatoes, roughly chopped • 150g Riviana Champignons, quartered • 100g Riviana Sliced Black Olives • 75g Riviana Capers • 240g fresh goat cheese or fetta, cut into 5g pieces • freshly cracked black pepper. Method Pastry: 1. Preheat oven to 200°C.   2. 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.   3. 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. Line each case with greaseproof paper and fill with pastry weights (prepare for blind baking).   4. Blind bake each pastry case for 10 minutes. Remove pastry weights and bake for a further 5 minutes. Allow to cool completely.   To serve: 1. Dollop a small amount of pesto into each tartlet case. Combine artichokes, sundried tomatoes, mushrooms, olives and capers and divide mixture among cases.   2. Top with cheese and bake at 180°C for 3–4 minutes until warmed through and cheese softens. Serve immediately, sprinkled with pepper.   Tip • Cases can be made in advance and stored in an airtight container.