Artichoke and brie tarts are so simple
These vegetarian tarts makes a great weeknight dinner or weekend lunch.
ARTICHOKE AND BRIE TARTS WITH PEA AND COURGETTE SALAD
Artichoke and Brie Tarts 1 tablespoon flour 250g flaky puff pastry, defrosted 1 egg 150g marinated artichokes (storebought)
red onion 120g brie cheese
Pea and Courgette Salad 1 cup frozen peas, defrosted 11⁄ teaspoons vinegar (e.g. red wine, white wine)
teaspoon runny honey 2 courgettes
red onion 3 tablespoons mint
To serve 2 tablespoons basil pesto (storebought)
Preheat oven to 200C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Lightly dust clean, dry bench with flour and lay pastry sheet on top. Cut pastry in 6 squares and transfer to prepared tray. Whisk egg in a bowl and lightly brush pastry. Use a fork to prick pastry in several places. Use a knife to gently score a 1cm border around each piece. Pat artichokes dry with a paper towel and slice larger pieces in half. Finely slice onion. Tear off small pieces of brie with your hands and dot over pastry, leaving border around edge. Top with artichokes and red onion and season with pepper. Bake for 12-15 minutes, until golden. Place peas in pot of boiling water and cook for 2 minutes. Drain and rinse under cold water to cool. In a bowl, mix a drizzle of extra-virgin olive oil with vinegar and honey. Using a vegetable peeler, peel courgettes lengthways until you reach the core (discard core); finely slice red onion; roughly chop mint; add all to bowl with cooled peas. Toss to combine.
To serve Drizzle tarts with basil pesto and place onto plates. Serve pea and courgette salad on the side.
These are easy to throw together.