Tomato and Artichoke Tart

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
  • 1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
  • 1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
  • 1/2 cup fresh mozzarella, torn into small pieces
  • 1/2 cup goat cheese crumbles
  • 1 tablespoon Italian seasoning (recommended: McCormick)
Directions
  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

  • Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.

  • Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.

  • Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.

  • Cut into serving potions and serve hot.


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