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Name: Artichoke & Herb Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 pkg. (17.3 ounces) pepperidge farm� puff pastry sheets; (2 sheets); 1 pkg. (8 ounces) cream cheese, softened; 1 cup shredded mozzarella cheese; 1 cup freshly grated parmesan cheese; 1 can (14 ounces) artichoke hearts; drained & chopped; 1/2 cup diced roasted sweet red pepper; 1/4 cup chopped fresh parsley

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INGREDIENTS

1 pkg. ; (17.3 ounces) pepperidge farm� puff pastry sheets; (2 sheets)
1 pkg. ; (8 ounces) cream cheese, softened
1 cup shredded mozzarella cheese
1 cup freshly grated parmesan cheese
1 can ; (14 ounces) artichoke hearts; drained & chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley

INSTRUCTIONS

Thaw the pastry sheets at room temperature for 40 minutes or until they're

easy to handle. Heat the oven to 400F. 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.

NOTES

Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.

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Artichoke & Herb Tarts

1 pkg. (17.3 ounces) pepperidge farm� puff pastry sheets; (2 sheets)
1 pkg. (8 ounces) cream cheese, softened
1 cup shredded mozzarella cheese
1 cup freshly grated parmesan cheese
1 can (14 ounces) artichoke hearts; drained & chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley

Thaw the pastry sheets at room temperature for 40 minutes or until they're
easy to handle. Heat the oven to 400F. 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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Nutrition

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Serving Size: 1 recipe (226g)
Recipe Makes: 0 Servings

Calories: 771
Calories from Fat: 458 (59%)

Amt Per Serving		% DV

	Total Fat 50.9g	68 %
	Saturated Fat 31.3g	157 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 1.9g
Cholesterol 147.8mg		45 %
Sodium 2121.8mg		73 %
Potassium 314.3mg		8 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 8.8g
Protein 67.6g		97 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 771

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