This is a recipe from Donna Hay. It's a nice starter for a small dinner party. I also think it's suitable for spa food.
Simply cut a sheet of puff pastry into four 4" squares and score about 1/4" around the edges.
Mix the feta and chopped artichoke on each square. I actually had quite a bit of this mixture left over and it made for a great dip for Lovey.
While the pastries are baking toss together your salad of peas, tomatoes and mint and dress it with the olive oil and white balsamic vinegar.
When the tarts come out of the oven top each tart with the salad and serve immediately.
My puff pastry didn't puff as much as I thought it should but I'm sure it's because I should have put it back into the refrigerator before putting it into the oven. It got a little warm while working with it.
Bottom line about this recipe is that I did like it. It was easy to put together. Had a nice light flavor with the sweetness of the tomatoes & peas are a nice contrast to the cheese and artichoke. The chiffonade of mint finishes it off nicely.. I think it more appropriate for Spring or summer so I probably won't visit this again until it gets warmer. All in all a nice starter.
Artichoke and Feta Tarts with Tomato Salad
A recipe by Donna Hay
1 sheet store-bought puff pastry, thawed
9 ounces marinated Persian feta
4 marinated artichoke hearts
3-1/2 ounces mixed cherry tomatoes
1 cup frozen peas
1/4 mint leaves
olive oil & white balsamic vinegar, for drizzling
Mise en place:
- crumble feta
- chop artichokes
- lightly beat egg
- halve tomatoes
- rinse peas and allow to thaw
- chiffonade the mint leaves
Preheat oven to 400° F. Line a baking sheet with parchment paper. Cut the puff pastry into four - 4" squares. Score a 1/4" border around each square. Place on the baking sheet and top each square with the feta-artichoke mixture. Brush the borders of each tart with the lightly beaten egg. Bake for 12-14 minutes until golden brown.
In a small mixing bowl toss the tomatoes, peas and mint. Drizzle with enough oil and vinegar to lightly coat.
Top each tart with the salad and serve immediately.
I'm sharing this recipe at I Heart Cooking Clubs.