Artichoke & Roasted Red Pepper Tarts |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 40 |
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The combinattion of artichoke hearts with red peppers is wonderful! Mix that with the nice smooth and fattening cream cheese, who can resist trying it? Pepperidge Farms Web Site. 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:
1. Heat the oven to 400°F
2. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
3. Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed.
4. Stir in the artichokes, red pepper and parsley.
5. Season to taste.
6. Unfold 1 pastry sheet on a lightly floured surface.
7. Roll the sheet into a 12-inch square.
8. Place on the prepared baking sheet.
9. Brush the edges of the pastry with water.
10. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
11. Prick the pastry thoroughly with a fork.
12. Repeat with the remaining pastry.
13. Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge.
14. Sprinkle each with the remaining cheese.
15. Bake for 20 minutes or until golden.
16. Let cool for 5 minutes on a wire rack.
17. Serve warm.
18. TIP: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
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