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
This is really simple and delicious recipes that - at least it does for me - gives me a spring feeling!