Ingredients

o   1 roll puff pastry, thawed and lightly rolled out

o   1 egg, beaten

o   2 tbsp olive oil

o   1 shallot, thinly sliced

o   3 cloves garlic, minced

o   1½ cups shredded cheddar cheese

o   1 6 oz jar marinated artichoke hearts, drained

o   salt and pepper and red pepper flakes

o   ½ cup fresh basil, roughly chopped

o   3 handfuls of arugula

o   ½ lemon, juiced

o   2 tbsp hot honey

Directions

1.     Preheat the oven to 425º and prep a baking sheet with parchment paper.

2.    Place the puff pastry on the baking sheet then pierce it all over with a fork and brush the edges with the egg wash.

3.    Heat the olive oil in a small pan over medium heat. Once hot, add the shallots and garlic and cook until the shallots are translucent, 3-5 minutes. Remove from the heat.

4.     Spread the shallots and garlic over the prepared puff pastry. Top the shallots with the cheddar cheese then place the artichoke hearts over the cheese. Add a pinch each of salt, pepper, and red pepper flakes. Bake in the oven for 21 minutes or until the cheese is melted and the crust is golden brown.

5.     While the pastry is in the oven, mix together the arugula and lemon juice in a small bowl.

5.     Remove the pastry from the oven then evenly spread the chopped basil over the top, followed by the lemony arugula, then finish with a drizzle of hot honey. Eat immediately!