Artichoke and Feta Tarts with Tomato Salad
1 sheet store bought puff pastry, thawed
1 cup feta cheese, crumbled
4 artichoke heart, marinated and halved
1 egg, lightly beaten
1/2 cup cherry tomatoes, halved
3/4 cup frozen peas, thawed
1/4 cup mint leaves
olive oil, for drizzling
white balsamic vinegar, for drizzling
kosher salt and pepper, to taste
Preheat the oven to 400 degrees F.
Cut the pastry into 4 squares, and score a 1/4 inch border around each square. Place the squares on a baking tray lined with parchment paper and top with feta and artichoke. Brush the borders of the pastry with the egg wash and bake for 12-15 minutes, or until golden brown.
Place the tomatoes, peas and mint in a medium bowl, drizzle with olive oil and white balsamic vinegar, and toss to combine. Top the tarts with the tomato salad. Season with salt and pepper, if desired.