Artichoke and Cherry Tomato Tarts

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large egg yolk, beaten lightly
  • 1/4 cup sour cream
  • 1 sheet (1 pound) thawed frozen puff pastry, cut into 2 (4-inch) squares
  • 1 cup quartered, drained marinated artichoke hearts
  • 10 vine-ripened cherry tomatoes, halved
  • 1 teaspoon fresh thyme leaves
Directions
  • Preheat oven to 400 degrees F. Lightly flour a baking sheet.

  • In a bowl, whisk together yolk and sour cream, season with salt and pepper. Arrange pastry squares on baking sheet and spoon 1/4 of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.

  • Bake tarts in middle of oven until pastry is golden, about 12 minutes.


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    Tomato and Artichoke Tart

    Recipe courtesy of Sandra Lee