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Artichoke And Feta Tarts With Tomato Salad

Ingredients
  Puff pastry sheet 1 , thawed
  Feta cheese 1 Cup (16 tbs), crumbled
  Artichoke heart 4 , halved and marinated
  Egg 1 , beaten
  Cherry tomatoes 1 Cup (16 tbs) (for salad)
  Frozen peas 3 Cup (48 tbs), thawed (for salad)
  Mint leaves 1 Cup (16 tbs) (for salad)
  Olive oil 1 Teaspoon (drizzle on salad)
  White balsamic vinegar 1 Teaspoon (drizzle on salad)
  Kosher salt 1 Teaspoon (to taste for salad)
  Pepper 1 Teaspoon (to taste for salad)
Directions

GETTING READY
1. Preheat oven to 400 degree.
2. Line a baking dish with parchment paper, and set it aside.

MAKING
3. For tart, place pastry sheet on counter top, and cut it into 4 equal squares.
4. With a knife, score a ΒΌ inch border around squares.
5. On baking dish, place the sheets. Sprinkle feta cheese and artichokes on top.
6. With a brush, apply egg wash on the border of the pastry sheets.
7. Place it in oven, and bake for 12-15 minutes or until golden brown.
8. For salad, in a mixing bowl, add tomatoes, peas, and mint leaves.
9. Drizzle vinegar, and olive oil on top. Toss well.

FINALIZING
10. Top the tarts with tomato salad. Sprinkle salt and pepper.

SERVING
11. Serve artichoke tart hot with tomato salad topping.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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