Artichoke & Herb Tarts

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:

  1. 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..
  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.
    BAKE for 20 minutes or until golden. Let cool for 5 minutes on a wire rack.
  5. Serve warm.
  6. TIP: Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese.
  7. Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.

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