Artichoke and feta tarts recipe with tomato
This super easy and delicious artichoke and feta tarts are the perfect easy spring recipe. It’s pretty easy to make and ready in a flash. With delicious melty cheese and fresh ingredients on top.
Artichoke and feta tarts
Initially this recipe was made during one of the Donna Hay food photography challenge I hosted years ago and it is still one of my favorites. I mean how good does this look? And even more important, it is really easy to make. You also need just a few ingredients and you can easily vary with the contents of the tarts.
I’ve used canned artichoke hearts as I hate cleaning fresh artichokes. It’s just not something I enjoy and it’s so much easier to buy them ready made in a tin. Other than that you need feta cheese, a piece of pastry, fresh tomatoes and green peas. It’s as simple as that.
Pastry for the feta tarts
Now for making the artichoke tart you start by laying out the sheet of pastry. You slice the sheet in four squares (easiest with a pizza cutter) and for each square you score pastry around the edges with a sharp paring knife. The edge should be about a centimeter thick (half an inch) and that is the area that will remain empty while you fill the middle of the sheet with the fillings. Place the sheet of puff pastry on parchment paper and on a baking tray.
Into the oven
The oven temperature needs to be set to about 200˚C (400˚F) and once that is done you start to spread feta mixture over the bottom of the tarts. You basically crumble it over the top, it’s not actually spreading. The recipe calls for 250 grams of feta which is roughly 9 ounces feta and I found that to be on the high side. So just use your own judgement in adding the feta. I used about half of the amount for 4 tarts. Now I add the sliced artichoke hearts. You can use baby artichokes too. I place those on the feta and brush pastry border of the tarts with egg wash.
Tomato salad
While the artichoke and feta tarts are baking in the oven you can prepare the filling ingredients. It’s a very simple tomato salad. Basically fresh herbs, green peas and some tomatoes. You quarter the tomatoes and add them with the green peas and the fresh mint in a small bowl. Now add a little drizzle of olive oil, some balsamic vinegar and/or lemon juice and some salt and pepper and your salad is ready.
Once the tarts are a golden brown (10-15 minutes) you take them out of the oven and let them cool down to room temperature. Add the tomato salad on top of the artichokes and serve right away. You want to keep them crispy and that only happens if you do not let the tomato juices into the pie crust.
Additions and variations
While these artichoke and feta tarts are absolutely perfect the way they are, you can easily vary. If you’re not a fan of artichokes it’s totally ok to leave them off and just add the feta to the crust before baking and the tomato salad after. If you like things to be a little spicier you can add a red pepper to the salad. Some pumpkin seeds would do well for extra crunch. Adding some extra parmesan cheese is good on everything and anything.
I also love adding some black olives to the salad. It’s quite a light meal and it’s vegetarian, so I would say it’s a delicious little spring starter or for when you need some color on rainy days.
Artichoke and feta tarts
Ingredients
- 1 sheet store bought puff pastry thawed
- 250 g feta crumbled
- 4 artichoke hearts marinated and halved
- 1 egg lightly beaten
- 100 g mixed cherry tomatoes halved
- 120 g frozen peas thawed
- 1/2 bunch mint leaves
- olive oil for drizzling
- white balsamic vinegar for drizzling
- Preheat oven to 200 C. Cut the pastry into 4 squares and score a 1 cm border around each square. Place the square on a baking tray lined with non stick baking paper and top with feta and artichoke. Brush the pastry borers 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 tomatoe salad to serve. Serves 4
- Note
- This is really simple and delicious recipes that – at least it does for me – gives me a spring feeling!
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Artichoke and feta tarts
Ingredients
- 1 sheet store bought puff pastry thawed
- 250 g feta crumbled
- 4 artichoke hearts marinated and halved
- 1 egg lightly beaten
- 100 g mixed cherry tomatoes halved
- 120 g frozen peas thawed
- 1/2 bunch mint leaves
- olive oil for drizzling
- white balsamic vinegar for drizzling
- Preheat oven to 200 C. Cut the pastry into 4 squares and score a 1 cm border around each square. Place the square on a baking tray lined with non stick baking paper and top with feta and artichoke. Brush the pastry borers 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 tomatoe salad to serve. Serves 4
- Note
- This is really simple and delicious recipes that - at least it does for me - gives me a spring feeling!
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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