Savory Tarts
14 ingredients
6 steps
Ingredients
- 1 sheet frozen puff pastry, thawed, halved
- None None Artichoke, Feta and Caramelized Onion Tart
- 1 tbsp olive oil + extra, to drizzle
- 1 None red onion, thinly sliced
- 2 tsp brown sugar
- 1 tsp balsamic vinegar
- 1 (7 oz) jar marinated artichoke hearts, drained, quartered
- 2 oz feta cheese, crumbled
- None None Tomato and Olive Pesto Tart
- 1 tbsp store-bought basil pesto
- 7 oz baby plum tomatoes, roasted
- 1 oz pitted black olives
- None None fresh basil, to serve
- None None baby arugula, to serve
Directions
-
1Preheat oven to 400°F. Line a baking tray with parchment paper. Lightly coat another baking tray with oil.
-
2Arrange puff pastry halves 2 inches apart on lined tray. Fold edges in to form a 1/4 inch border. Prick bases with a fork. Place oiled tray on top and bake for 10-12 mins, until golden.
-
3To make artichoke tart, heat oil in a frying pan over medium heat. Saute onion for 4-5 mins, until tender and lightly browned. Add sugar and vinegar. Cook, stirring, for 2-3 mins, until caramelized. Spread onion over 1 tart shell. Top with artichokes and feta.
-
4To make tomato and olive pesto tart, spread pesto over the other tart shell. Top with roasted tomatoes and olives.
-
5Bake tarts for 10 mins, until puffed and golden.
-
6Sprinkle basil over tomato tart and arugula over artichoke tart. Cut each tart into 4 pieces and drizzle with olive oil. Serve.
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