Savory Tarts - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed, halved
None None Artichoke, Feta and Caramelized Onion Tart
1 tbsp olive oil + extra, to drizzle
1 None red onion, thinly sliced
2 tsp brown sugar
1 tsp balsamic vinegar
1 (7 oz) jar marinated artichoke hearts, drained, quartered
2 oz feta cheese, crumbled
None None Tomato and Olive Pesto Tart
1 tbsp store-bought basil pesto
7 oz baby plum tomatoes, roasted
1 oz pitted black olives
None None fresh basil, to serve
None None baby arugula, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Lightly coat another baking tray with oil.
Arrange puff pastry halves 2 inches apart on lined tray. Fold edges in to form a 1/4 inch border. Prick bases with a fork. Place oiled tray on top and bake for 10-12 mins, until golden.
To make artichoke tart, heat oil in a frying pan over medium heat. Saute onion for 4-5 mins, until tender and lightly browned. Add sugar and vinegar. Cook, stirring, for 2-3 mins, until caramelized. Spread onion over 1 tart shell. Top with artichokes and feta.
To make tomato and olive pesto tart, spread pesto over the other tart shell. Top with roasted tomatoes and olives.
Bake tarts for 10 mins, until puffed and golden.
Sprinkle basil over tomato tart and arugula over artichoke tart. Cut each tart into 4 pieces and drizzle with olive oil. Serve.