Artichoke, sun-dried tomato and Gruyère pinwheels

Follow the instructions on how to prepare the artichokes.

Roll out the sheet of puff pastry on cling film. Spread the pesto onto the pastry. Remove the leaves from the thyme sprigs and sprinkle them over the pesto. Scatter over the sun-dried tomatoes and sliced artichokes. Finally, add the Gruyère and season lightly to taste. Make sure the entire sheet of pastry is evenly covered with the filling.

2 Gently roll up the pastry to form a cylinder, using the plastic wrap to guide you as you roll it. The pastry might get sticky if it is too warm, make rolling it up difficult. If so, place it in the fridge to firm up a bit and try rolling it again. Refrigerate the cylinder, 30 minutes.

Preheat the oven to 180°C and line a baking tray with baking paper.

Remove the rolled-pastry from the fridge and slice into 1cm-thick rounds. Place them on the lined baking tray and brush each round with egg wash. Bake the pinwheels until golden, 10 – 15 minutes. Allow to cool before serving.