Mother's Day dinner: Savoury tarts

Serving size: Serves 4
Cuisine type: Mediterranean, Modern Australian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Cakes/baking, Cheese

This week we have created a selection of recipes that your children can prepare easily — with a little help from dad — so you can be pampered all day!
— Jennene

INGREDIENTS

1 sheet frozen puff pastry, thawed, halved
Baby basil leaves, rocket leaves, olive oil, to serve

Artichoke, feta and caramelised onion tart:
1 tablespoon olive oil
1 red onion, thinly sliced
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
170g jar marinated artichoke hearts, drained, quartered
50g feta, crumbled

Tomato, olive and pesto tart:
1 tablespoon basil pesto
200g mini roma tomatoes, roasted (see tip)
¼ cup seeded kalamata olives

METHOD

Preheat oven to hot, 200°C. Line an oven tray with baking paper. Spray another oven tray with oil.
Arrange pastry halves 5cm apart on lined tray. Fold edges in to form a 0.5cm border. Prick bases with fork. Place oiled tray on top of pastry. Bake for 10-12 minutes, until golden.
Artichoke, feta and caramelised onion tart: Meanwhile, heat oil in a frying pan on medium. Saute onion for 4-5 minutes until tender and lightly browned. Stir in sugar and vinegar. Cook, stirring, for 2-3 minutes until caramelised. Spread onion over one pastry base. Top with artichoke and feta.
Tomato, olive and pesto tart: Spread pesto over the remaining pastry base. Top with tomatoes and olives.
Return tarts to oven for 10 minutes, until puffed and golden.
Sprinkle basil over tomato tart and rocket over artichoke tart. Cut each tart into 4, drizzle with oil and serve.

Top tip
Arrange tomatoes in a small baking dish. Drizzle vinegar and oil over. Toss to coat. Bake for 8-10 minutes, until tomatoes collapse.

For more wonderful recipes to cook for Mum, see this week's Woman's Day (on sale April 27).

MESSENGER