Categories: not tried
Ingredients
- •1 sheet puff pastry bought from store (thawed)
- •1 cup grated parmesan cheese (I didn't have feta cheese at home)
- •4 artichoke hearts, each cut in half
- •1 egg (lightly beaten to make egg wash for rubbing on the pastry edges)
- •1 cup cherry tomatoes, each cut in half
- •1 cup frozen peas
- •1/4 cup fresh mint leaves
- •2 tablespoons olive oil
- •1 tablespoon white wine vinegar
Directions
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n a bowl, add all the veggies. Season them with salt and pepper, drizzle 1 tablespoon olive oil and white wine vinegar.
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Preheat the oven to 375F.
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Arrange a baking tray lined with parchment paper.
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Cut the pastry into 4 equal squares. Using the back of a spoon, score 1 cm border around each square.
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Place the pastry sheets on baking tray and top it with artichoke and parmesan cheese.
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Brush the pastry borers with egg wash. Bake for 10-12 minutes or until it’s puffed up at the edges and golden in color.
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Drizzle some more olive oil on top and serve immediately.