Created by Chef Dale MacKay
Prep time: 10 minutes
Total time: 30 minutes
Makes: 4 tarts, 8 to 16 slices as appetizers

• Preheat oven to 400°F. Line 2 baking sheets with parchment paper. In a bowl, whisk one egg thoroughly, then stir it into the hummus. In a separate bowl, whisk the other egg for brushing the puff pastry.
• Unwrap puff pastry and place the 2 sheets on the counter. Cut them both lengthwise to form 4 long sheets. Transfer 2 sheets of pastry to each baking sheet.
• Use a pastry brush to glaze the pastry with whisked egg wash. Fold the edge of the pastry inwards, creating a half-inch border on all sides of each sheet. Brush the border of each sheet with egg wash.
• Divide the hummus evenly among the sheets, spreading it edge to edge inside the borders.
• Bake for 20 to 22 minutes or until golden brown. Remove from the oven and allow to cool.
• Evenly divide feta, olives, pomegranate arils and mint among the tarts. Slice and enjoy.