Artichoke Tarts

• 2 sheets of frozen Pillsbury puff pastry, thawed
• 1 14.5 can small marinated artichoke hearts, drained and quartered
• 1 pint grape tomatoes, halved
• 1/2 medium sized leek, sliced
• assorted cheeses, shredded (Parmesan, Mozzarella, etc.)
• 3-4 tablespoons extra virgin olive oil
• Sea salt, to taste 
  

Preheat the oven to 350F. Place a single layer of the puff pastry on a parchment-lined baking sheet, and score it with a sharp knife into 12 squares, without cutting all the way through the pastry. Repeat the process with the second package of puff pastry. Bake the pastries for 10 minutes in the preheated oven.

While the pastry is baking, stir together the artichokes, tomatoes, leeks, and cheeses. Set the filling aside for a moment.

When the pastry has finished baking, remove it from the oven and allow it to cool for 5 minutes, leaving the large pastries still intact. Spoon the filling into the center of each smaller pastry square, making 24 small pastries, still attached together. Bake the pastry for an additional 25 to 30 minutes, until the pastry turns golden brown and the cheese bubbles.

Separate the artichoke tartlets from each other and drizzle them with olive oil.