Artichoke and Herb Tarts

5 Reviews

Prep: 55 min
Cook: 20 min
Ready In: 1 hr 20 min

“This cheesy artichoke and herb tart is perfect for entertaining.” - by Campbell's Kitchen

Ingredients

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry
1 (8 ounce) package cream cheese, softened
1 cup shredded Mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley

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Metric US

Original recipe yields 24 servings

Directions

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.
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.
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.
Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.

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Reviews (5)

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Cookin Up A Storm

Jun. 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 modifica..." See moretions 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

Mar. 1, 2010

"I did these a little different because I did triangles and they were wonderful!!!..." See more"

Molly

Jan. 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. Th..." See moreis will be one of my stand by appetizer recipes from now on."

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