Artichoke & Tomato Tarts
- 1 large egg yolk, beaten lightly
- 1/4 cup sour cream
- 1 sheet (1 pound) thawed frozen puff pastry, cut into 2 (4-inch) squares
- 1 cup quartered, drained marinated artichoke hearts
- 10 vine-ripened cherry tomatoes, halved
- 1 teaspoon fresh thyme leaves
Preheat oven to 400 degrees F. Lightly flour a baking sheet.
In a bowl, whisk together egg yolk and sour cream, season with salt and pepper. Arrange pastry squares on baking sheet and spoon 1/4 of the mixture onto the centre of each. Top the mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
Bake tarts in the middle of the oven until pastry is golden, about 12 minutes.