Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Artichoke and feta puff pastry tarts
Ten minutes to put together, then the work's done: these artichoke and feta puff pastry tarts make the perfect elegant summer lunch
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 375 g lighter ready rolled puff pastry
- 50 g roasted red pepper pesto
- 400 g tin artichoke hearts in water, drained and rinsed
- 1 red pepper, deseeded, ½ thinly sliced and ½ cut into small dice
- 1 courgette, trimmed and halved lengthways, ½ sliced into ribbons and ½ cut into small dice
- 80 g feta, crumbled
- 1 large handful of fresh basil, leaves picked and roughly chopped
- 3 tomatoes, deseeded and finely chopped
- 0.5 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 80 g wild rocket
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry and cut into 4 even rectangles, then, keeping the pastry paper on the bottom, transfer to a baking tray. Use a knife to score a 1cm border around each, then spread the red pepper pesto over the middle of each.
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2
Scatter the artichokes, the sliced pepper and courgette ribbons over the pesto, then top with the crumbled feta and half of the basil. Bake for 15-20 minutes until the pastry is golden and crisp.
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3
Meanwhile, make a salad: put the diced pepper and courgette into a bowl with the chopped tomatoes, red onion, remaining basil and garlic and mix together.
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4
Toss through the rocket and serve alongside the warm tarts.
