Artichoke and Herb Tarts

Artichoke and Herb Tarts

5
Campbell's Kitchen 0

"This cheesy artichoke and herb tart is perfect for entertaining."

Ingredients 1 h 20 m {{adjustedServings}} servings

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Original recipe yields 24 servings

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Directions

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  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
  2. Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.
  3. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.
  4. Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
  5. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
Tips & Tricks
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Footnotes

  • Tips
  • Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese.
  • Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
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Reviews 5

  1. 5 Ratings

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Cookin Up A Storm
6/19/2011

My taste testers loved this one. I rated it a four because reading the recipe, it sure seemd like there was way too much cheese to hold up to the deleicate puff pastry crust, so I made a few modifications which I hate when people do and then rate a recipe, but I really thought it necessary. I used only about 1/2 to 2/3 of the cheese amounts called for. I had beautiful artichoke hearst so I did not mix them into the cheese mixture, I arranged them on top. I also cut the pastry sheets in half lengthwise to make longer tarts. I was worried that a more square shape would have caused the puff pastry to get mushy in the middle. Doing the rectangular shapes worked better, I think. I also used freshly roasted sweet red peppers instead of the jarred ones. This was really a nice appetizer that my testers enjoyed very much. I will be making this again. It might be good with just a little sprinkling of crab meat too.

Allison
3/1/2010

I did these a little different because I did triangles and they were wonderful!!!

Molly
1/5/2010

Made this new year's eve and it was excellent. I did have to bake it significantly longer than the recipe called for... about 10+ minutes extra to make sure it was golden brown with crispy crust. This will be one of my stand by appetizer recipes from now on.