Cheesy Artichoke Mini Tarts Recipes

CHEESY ARTICHOKE MINI TARTS

Steps:

• Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray, allowing edges to extend above cups.
• Spritz edges with nonstick cooking spray.
• In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended.
• Stir in artichokes and red pepper; mix well.
• Spoon into wonton cups.
• Bake at 350 degrees for 18-20 minutes or until cheese mixture is set and wontons are lightly browned.

CHEESY ARTICHOKE MINI TARTS

Steps:

• Gently press wonton wrappers into miniature muffins cups coated with nonstick cooking spray, allowing edges to extend above cups. Spritz edges with nonstick cooking spray. In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper; mix well. Spoon into wonton cups.
• Bake at 350 degrees F for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.

MINI LEEK TARTS

Steps:

• Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt.
• On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft.
• In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around.
• Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan like on a picture.
• Spoon the mixture into each tart and bake in the oven preheated to 400ËšF for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.