Artichoke & Feta Tarts

If this doesn't say SPRING nothing does!

ARTICHOKE & FETA TARTS

source: livingeventfully.com 

 Ingredients 1 sheet store bought puff pastry (thawed)
8 oz. feta (crumbled)
4 artichoke hearts (marinated and halved)
1 egg (lightly beaten)
1 box mixed cherry tomatoes (halved)
4 oz. frozen peas (thawed)
1/4 cup mint leaves
olive oil (for drizzling)
your favorite balsamic vinegar for drizzling

 Directions:

Preheat oven to 200 C. Cut the pastry into 4 squares and score a 1 cm border around each square. Place the square on a baking tray lined with non stick baking paper and top with feta and artichoke. Brush the pastry borers 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 mixture to serve. Serves 4