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.