06.18Artichoke & Feta Tarts With Tomato Salad | Donna Hay
This Artichoke and Feta Tarts with Tomato Salad puts a new spin on some of my favorite ingredients. Store bought puff pastry just looks as if you’ve spent the entire day in the kitchen, but you really don’t need to.
Donna Hay is one of my favorite celebrity chefs. Her food presentation is a work of art. Best of all, this recipe looks scrumptious enough that a caterer could have created these delictable appetizers.
SERVES: 4
INGREDIENTS
1 sheet store-bought puff pastry, thawed
1 1/4 cup marinated feta, crumbled
4 marinated artichoke hearts, halved
1 egg, lightly beaten
1/2 cup mixed cherry tomatoes, halved
1 cup frozen peas, thawed
¼ cup mint leaves
Olive oil and white balsamic vinegar, for drizzling
PREPARATION
Preheat oven to 400ºF.
Cut the pastry into 4 squares and score a 1/2 inch 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.
– The Gourmet Review
