Artichoke and Feta Tarts

Ingredients

• 1 large eggs beaten to blend
• 4 ounces feta divided
• 0.3 cup heavy cream 
• 6 servings kosher salt freshly ground
• 8 ounce marinated artichoke hearts halved drained
• 2 tablespoons olive oil 

Equipment

• food processor
• baking sheet
• oven
• knife

Directions

1. Preheat oven to 425°F. Blend cream and2 ounces feta in a food processor until smooth;season with salt and pepper.
2. If using 14-ounce package of puff pastry,cut in half and roll out each half on a lightlyfloured surface into a 16x10" rectangle. (Ifusing 17.3-ounce package, use 1 sheet of pastryfor each tart.)
3. Transfer each piece of pastryto a parchment-lined baking sheet. Using aparing knife, lightly score pastry (do not cutall the way through), leaving a 1" border.
4. Spread feta mixture over pastry, dividingevenly and staying within border. Arrangeartichoke hearts over feta mixture andcrumble remaining 2 ounces feta over; drizzlewith oil.
5. Brush pastry border with egg.
6. Bake tart until pastry is puffed andbeginning to brown, 10-15 minutes. Reduceoven temperature to 375°F and continue tobake until pastry is deep golden brown andcooked through, 20-25 minutes longer.
7. Serve warm or at room temperature.
8. DO AHEAD: Tart can be made 2 hoursahead.
9. Let stand at room temperature.
10. tart , 4 ways
11. The feta and puffpastry in this tart pairwell with any numberof toppings. In placeof the artichokes, try:Red Pepper + Olive
12. Scatter feta cream withjarred roasted red peppers,black olives, andchopped fresh rosemary,then bake. Finishwith a drizzle of olive oil.Asparagus + EggTop cheese with asparagusthat's been halvedlengthwise. Once outof the oven, slide on afew fried eggs.Smoked Salmon +Scallion
13. Bake tart with feta only.When slightly cooled,add smoked salmon andsliced scallions.
14. Per serving: 430 calories, 31 g fat, 2 g fiber
15. Bon Appétit