Artichoke, Rcotta And Onion Tarts - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed, halved
2 None Spanish onions, peeled, sliced thinly
1 (12 oz) jar marinated artichokes, halved
7 oz ricotta cheese, crumbled
1 tbsp fresh thyme leaves
2 tbsp extra virgin olive oil
1 handful fresh basil leaves, to serve
None None mixed greens, to serve

Preparation

Preheat oven to 425\u00b0F. Line 2 large baking trays with parchment paper.
To assemble the tarts, lay 2 sheets of puff pastry on each baking tray. Arrange onions, artichokes, ricotta and thyme over top, leaving a 1/3 inch border around edges. Drizzle oil over top and season. Bake for 25 mins, or until pastry is cooked through and ricotta is golden. Top with basil leaves.
Serve hot or at room temperature with a mixed greens.