Artichoke & Herb Tarts
From: Campbell's Kitchen
Thaw Time: 40 minutes
Prep Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Serves: 40
Ingredients:
1 pkg. (17.3 ounces) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 pkg. (8 ounces) cream cheese, softened
1 cup shredded mozzarella cheese (4 ounces)
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup diced roasted sweet red peppers
1/4 cup chopped fresh parsley
Directions:
THAW the pastry sheets at room temperature for 40 minutes or until they’re easy
to handle. Heat the oven to 400°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.
TIP: 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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Rhonda G in Missouri
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