This week's Wednesday with Donna Hay is hosted by Kayte, who chose Donna's artichoke and feta tarts with tomato salad. You can find the recipe online here.
These tarts are very simple to make - if you can cut a sheet of frozen puff pastry into four squares, you can make these. The tarts are topped with halved marinated artichoke hearts and feta, then baked and topped with a tomato and pea salad.
Unfortunately, the salad on top didn't appeal to me, so just to be different, I put the peas and tomatoes on top of the tarts before baking, and drizzled the lot with red balsamic vinegar before baking.
These litte tarts were delicious - a very nice starter to any meal, or a light meal in itself if you are not hungry.
To see what Kayte, Maragaret and Chaya thought of these tarts, go visit their blogs.
Mmmm loving the cuteness of these tarts :D
ReplyDeleteCheers
Choc Chip Uru
I love making tarts with puff pastry. This looks like a great combo!
ReplyDeleteThese look so perfect for summer. I really enjoy puff pastry when I used it and think I should try more while the weather is warm (although it suits winter too of course).
ReplyDeletesounds delish - I think I would prefer it all warm too
ReplyDeleteI love artichokes and this tart looks so beautiful and delicious.
ReplyDeleteI never think of making savory tarts unless it is in one of the groups, but I really do like the idea and saw one yesterday in the Feb issue of Martha Stewart Living made with squares of puff pastry, with bacon and a fried egg on top. Worth a try I think. This one looks colorful, but not sure about the feta.
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