1 sheet store-bought puff pastry, thawed
250g marinated Persian feta, crumbled
4 marinated artichoke hearts, halved
1 egg, lightly beaten
100g mixed cherry tomatoes, halved
1 cup (120g) frozen peas, thawed
¼ cup mint leaves
olive oil and white balsamic vinegar, for drizzlingPreheat oven to 200ºC (400ºF). Cut the pastry into 4 squares and score a 1cm border around each square. Place the squares on a baking tray lined with non-stick baking paper and top with feta and artichoke. Brush the pastry borders with the egg and bake for 12–14 minutes or until golden.Place the tomato, peas and mint in a medium bowl, drizzle with olive oil and white balsamic and toss to combine. Top the tarts with the tomato salad to serve. Serves 4.
