Artichoke, Rcotta And Onion Tarts

Ingredients:
- 2 sheets frozen puff pastry, thawed, halved
- 2 None Spanish onions, peeled, sliced thinly
- 1 (12 oz) jar marinated artichokes, halved
- 7 oz ricotta cheese, crumbled
- 1 tbsp fresh thyme leaves
- 2 tbsp extra virgin olive oil
- 1 handful fresh basil leaves, to serve
- None None mixed greens, to serve

Directions:
- Preheat oven to 425°F. Line 2 large baking trays with parchment paper.
- To assemble the tarts, lay 2 sheets of puff pastry on each baking tray. Arrange onions, artichokes, ricotta and thyme over top, leaving a 1/3 inch border around edges. Drizzle oil over top and season. Bake for 25 mins, or until pastry is cooked through and ricotta is golden. Top with basil leaves.
- Serve hot or at room temperature with a mixed greens.