Savory Tarts

Name: Savory Tarts
Ingredients: 1 sheet frozen puff pastry thawed, halved; tart; feta; artichoke; 1 tablespoon olive oil + extra, to drizzle; 1 red onion thinly sliced; 2 teaspoons brown sugar; 1 teaspoon balsamic vinegar; 7 ounces marinated artichoke hearts drained, quartered; 2 ounces feta cheese crumbled; tomato; tart; 1 tablespoon basil pesto store-bought; 7 ounces plum tomatoes baby, roasted; 1 ounce pitted black olives; fresh basil to serve; baby arugula to serve

17 ingredients

6 steps

Ingredients

1 sheet frozen puff pastry thawed, halved
tart
feta
artichoke
1 tablespoon olive oil + extra, to drizzle
1 red onion thinly sliced
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
7 ounces marinated artichoke hearts drained, quartered
2 ounces feta cheese crumbled
tomato
tart
1 tablespoon basil pesto store-bought
7 ounces plum tomatoes baby, roasted
1 ounce pitted black olives
fresh basil to serve
baby arugula to serve

Directions

1

Preheat oven to 400°F. Line a baking tray with parchment paper. Lightly coat another baking tray with oil.
2

Arrange 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.
3

To 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.
4

To make tomato and olive pesto tart, spread pesto over the other tart shell. Top with roasted tomatoes and olives.
5

Bake tarts for 10 mins, until puffed and golden.
6

Sprinkle basil over tomato tart and arugula over artichoke tart. Cut each tart into 4 pieces and drizzle with olive oil. Serve.