Artichoke & Cheese Tarts

This delectable tart is even easier to assemble if you make the artichoke-cheese filling in advance and thaw the puff pastry overnight in the refrigerator. Great for entertaining!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • cool: 5 minutes
  • Serves: 40

Recipe

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded mozzarella cheese(about 4 ounces)
  • 1 cup freshly grated Parmesan cheese(about 4 ounces)
  • 1 can artichoke hearts, drained and chopped
  • 1/2 cup diced roasted red bell pepper
  • 1/4 cup chopped fresh parsley
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

  1. Heat the oven to 400°F.

  2. Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl.  Stir in the artichokes, red pepper and parsley.

  3. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.  Repeat with the remaining pastry sheet.

  4. Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims.  Sprinkle with the remaining Parmesan cheese.

  5. Bake for 20 minutes or until the pastries are golden brown and the cheese is melted.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.  Cut each pastry into 20 pieces.

  6. Time-Saving: Substitute 1/2 cup shelf-stable grated Parmesan cheese for the freshly grated cheese.

  7. Make-Ahead: Prepare and refrigerate the artichoke filling up to 5 days in advance.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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