•  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

Preheat 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.