Dave's Kitchen - Easy puff pastry Mediterranean tarts with fresh arugula salad

Who would say that in less than 30 minutes you will end up with one perfect looking recipe? This one is not only yummy and delicious, but it looks so elegant and has a variety of my favorite Mediterranean flavors. A winning combination of flavors, especially for the pickiest eaters. Let me show you how to make this Mediterranean tart.
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Ingredients:
For 4 servings:
4 oz. sour cherry liquor
4 oz. sparkling wine – Prosecco
2 oz. soda water
fresh or frozen cherries
ice cubes
fresh mint
Instructions:
Ingredients:
½ lb puff pastry
2 spring onions
1 cup sour cream
1 teaspoon dried oregano
salt and pepper to taste
1 cup grated cheese
1 egg
olive oil
2 handfuls of arugula
200 g cherry tomatoes
½ cup crumbled gorgonzola cheese
¾ cup kalamata olives
Instructions:
1. In a bowl add in the sour cream, season with salt and pepper and oregano.
2. Finely chop spring onions and add them to the bowl alongside with grated cheese.
3. Mix well until combined and add a little bit of olive oil if desired. Set aside.
4. Dust the working surface with a little bit of flour and roll out the puff pastry. Cut it in shapes as you desire, I choose the shape to be a rectangle, and with a sharp knife score each piece of pastry just like that, being careful not to cut the pastry but only to score it gently. The reason why I am doing this is because I want the sides of the pastry to rise and to have a little hole in the middle to place my Mediterranean salad.
5. In the middle add the filling, being careful not to cover the scored sides of the pastry. Gently spread the filling in the center of the pastry.
6. Repeat the same process with the rest of the pastries.
7. Crack and whisk the egg with the help of a fork and gently brush the sides of the pastry. It will give a nice golden brown color after baking.
8. Transfer all of the tarts in a baking pan, lined with parchment paper and bake them in an already preheated oven at 400 F or 200 C degrees, for about 20 minutes, or until golden-brown in color.
9. Meanwhile, we can prepare the salad.
10. In a bowl loosen up the arugula, cut the cherry tomatoes in halves and transfer them to the bowl and finally add in the olives.
12. Season with olive, oregano, salt, and pepper to taste and mix well.
13. When the pastries are done, let them rest for about 2-3 minutes at room temperature and serve in a plate.
14. On top of each tart place some of the arugula salad. The salad gives freshness to this dish. And to make it even tastier sprinkle some crumbled gorgonzola cheese on top.

Have fun cooking!

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