Preheat the oven to 180°C fan/200°C/gas 6. Line a baking tray with greaseproof paper, then cut the pastry into 8 pieces and space them evenly on the tray. Spread a little mustard over each pastry square, leaving a 1cm border.

Arrange the mushrooms on top of the mustard on each tart – don’t panic if it looks like there’s an absolute mountain of mushrooms on each one – they’ll shrink so much on cooking. Arrange the sliced artichokes on top like little spooning penguins, then transfer to the oven and roast for 25 minutes, until golden brown. (There’s enough oil on the artichokes that you don’t need to add extra oil to the mushrooms.)

Once cooked, squeeze the lemon juice over the artichokes, then scatter each tart with dill and a pinch of sea salt before serving, or cool and refrigerate until needed.