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Artichoke & Cheese Tarts

Artichoke & Cheese Tarts

3 3

This delectable tart is even easier to assemble if you make the artichoke-cheese filling in advance and thaw the puff pastry overnight in the refrigerator. Great for entertaining!

serves 40 pieces

Ingredients

cost per recipe: $13.79

The price is determined by the national average.

  • 1

    package (8 ounces) cream cheese, softened

  • 1

    cup shredded mozzarella cheese(about 4 ounces)

  • 1

    cup freshly grated Parmesan cheese(about 4 ounces)

  • 1

    can artichoke hearts, drained and chopped

  • 1/2

    cup diced roasted red bell pepper

  • 1/4

    cup chopped fresh parsley

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

view nutrition info

How to Make It

Heat the oven to 400°F. Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl.  Stir in the artichokes, red pepper and parsley. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.  Repeat with the remaining pastry sheet. Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims.  Sprinkle with the remaining Parmesan cheese. Bake for 20 minutes or until the pastries are golden brown and the cheese is melted.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.  Cut each pastry into 20 pieces.
Step 1

Heat the oven to 400°F.

Step 2

Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl.  Stir in the artichokes, red pepper and parsley.

Step 3

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.  Repeat with the remaining pastry sheet.

Step 4

Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims.  Sprinkle with the remaining Parmesan cheese.

Step 5

Bake for 20 minutes or until the pastries are golden brown and the cheese is melted.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.  Cut each pastry into 20 pieces.

Recipe Tips

  • Time-Saving: Substitute 1/2 cup shelf-stable grated Parmesan cheese for the freshly grated cheese.
  • Make-Ahead: Prepare and refrigerate the artichoke filling up to 5 days in advance.
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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Ratings & Reviews

(3)
  • amdevco

    January 10, 2011

    Artichoke & Cheese Tarts

    The next time I make this I will make 4-8 squares so that the puff pastry is more crispy.

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  • Nora H.

    December 25, 2008

    Artichoke & Cheese Tarts

    A big hit. I used fat reduced mozzarella and fat free cream cheese, it still tasted rich and tasty.

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    (0) (0)
  • Heather P.

    June 18, 2007

    Artichoke & Cheese Tarts

    We had a party with about 40 people. I made this and it was a big hit. Lot of guests requested the recipe. A clear winner.

    Was this helpful?

    (0) (0)

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