Artichoke and Feta Tarts with Tomato Salad

One more lovely idea from Donna Hay ~ 
Perfect for spring or summer because you don't really need a precise recipe. As you might know by now I'm a fan of hers, and for good reason.   She always offers an original take on food by using familiar ingredients in an unusual way, with delicious results.
And the bonus is most of her recipes go together very quickly.


This one is no exception ~ 
Simply drain marinated artichoke hearts* and place arrange with feta cheese on puff pastry,  cut into squares or rectangles (you can make your puff pastry own or use store-bought.)  Brush the borders of the pastry squares with a beaten egg, then bake off in a hot oven 400° (F) [200° C]  for about 12 to 14 minutes.
While the tarts are baking, toss the simple salad together; cherry or  grape tomato halves, peas (frozen, thawed), and mint with a drizzle  of olive oil and white balsamic vinegar,  plus a little salt and freshly ground pepper, if you like.
*Donna's recipe suggests one whole artichoke heart (halved)  for each puff pastry square ~ I made my puffs appetizer size,  so I only used 1/4 of a (rather large) artichoke heart for each puff.


To serve~
Plate each tart and spoon the cherry tomato salad and dressing  over and around the the tarts. Serve right away ~  the combination of the hot tart and cool salad are simply . . .
Spectacular! 

If you try this, I hope you like it.

Blessings !  xo ~mari