artichoke and feta tarts with tomato salad
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artichoke and feta tarts with tomato salad
  • 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 drizzling