Tomato and Artichoke Tart

Name: Tomato and Artichoke Tart
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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)

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

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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.