My thirty-sixth recipe with Wednesday with Donna Hay is Artichoke and Feta Tarts with Tomato Salad, found online at the DH site here.
The ingredient list: puff pastry, marinated feta, marinated artichoke hearts, egg, cherry tomatoes, peas, mint leaves, olive oil, and white balsalmic vinegar).
When I saw this recipe online, I knew I wanted to make it. Right then. All the ingredients called out to me and the ease of preparation made it seem even more appealing. (I didn't stop to remember that Margaret does not like artichokes or tomatoes until it was too late, so she won't be making this with us this week. Sorry about that, Margaret.)
The feta and artichokes get baked with the puff pastry brushed with egg. The other ingredients form a salad which you place on top after the pastry comes out of the oven.
This was fun to make and delicious to eat...the melty goodness of the cheese and artichoke together with the cool salad which sort of "cooked" just a tiny bit from the warmth of the pastry was a very nice combination. Great ballgame watching food, just in case you were wondering. Definitely a repeat.
Wonder what the others thought? Gaye's post on this is here.