artichoke and feta tarts with tomato salad

      1 sheet store-bought puff pastry, thawed

250g marinated Persian feta, crumbled 4 marinated artichoke hearts, halved 1 egg, lightly beaten 100g mixed cherry tomatoes, halved 1 cup (120g) frozen peas, thawed ¼ cup mint leaves olive oil and white balsamic vinegar, for drizzling

Preheat oven to 200ºC (400ºF). Cut the pastry into 4 squares and score a 1cm border around each square. Place the

squares on a baking tray lined with non-stick baking paper and top with feta and artichoke. Brush the pastry borders

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 salad to serve. Serves 4.