Savory Tarts

• 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

1. Preheat oven to 400u0b0F. 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.

pastry, feta, artichoke, olive oil , red onion, brown sugar, balsamic vinegar, hearts, feta cheese, tomato, basil pesto store, tomatoes, black olives, fresh basil, baby arugula

Taken from www.yummly.com/recipe/Savory-Tarts-1403596 (may not work)