Artichoke tomato tarts with peas and mint

(from Asaka’s recipe box)

Categories: not tried


  • •1 sheet puff pastry bought from store (thawed)
  • •1 cup grated parmesan cheese (I didn't have feta cheese at home)
  • •4 artichoke hearts, each cut in half
  • •1 egg (lightly beaten to make egg wash for rubbing on the pastry edges)
  • •1 cup cherry tomatoes, each cut in half
  • •1 cup frozen peas
  • •1/4 cup fresh mint leaves
  • •2 tablespoons olive oil
  • •1 tablespoon white wine vinegar


  1. n a bowl, add all the veggies. Season them with salt and pepper, drizzle 1 tablespoon olive oil and white wine vinegar.

  2. Preheat the oven to 375F.

  3. Arrange a baking tray lined with parchment paper.

  4. Cut the pastry into 4 equal squares. Using the back of a spoon, score 1 cm border around each square.

  5. Place the pastry sheets on baking tray and top it with artichoke and parmesan cheese.

  6. Brush the pastry borers with egg wash. Bake for 10-12 minutes or until it’s puffed up at the edges and golden in color.

  7. Drizzle some more olive oil on top and serve immediately.

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