Artichoke & Roasted Red Pepper Tarts
Ready In: 35 mins
Serves: 40
Ingredients
- 17 1⁄3 ounces frozen puff pastry sheets (2 sheets thawed)
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 14 ounces artichoke hearts, drained and chopped
- 1⁄2 cup diced roasted sweet red pepper
- 1⁄4 cup chopped fresh parsley
- garlic powder, to taste
- seasoning salt, to taste
- crushed red pepper flakes, to taste
Directions
- 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: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
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