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Tomato and Artichoke Tart
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- 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)
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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