Eggs, marscapone, basil, artichoke, lemon, basil oil, dried fig, pine nuts, goats cheese, 4oz plain flour, 2oz butter.
2) To prepare the artichoke vinaigrette: Break the stem of the artichoke as close to the base as you can, then put the artichoke head first into a pan of hot, salted water and keep it submerged with an upturned pan lid (or plate). It will take 20-30 minutes to cook until tender - test the base with a knife - if it goes in smoothly it's ready! Slice the artichoke leaves and mix into equal parts of basil oil, lemon juice and sprinkle with chopped basil.
3) Slice the dried fig and goats cheese and layer, along with the basil leaves and artichoke into the pastry case.
4) Whisk together 1 egg and 1 tablespoon of marscapone. Spoon over the tart, top with pine nuts and bake in the oven for 12-15 minutes.