ARTICHOKE AND FETA TARTS
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Appetizer Bake Easter Vegetarian Quick & Easy Mother's Day Feta Artichoke Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
- Do Ahead
- Tart can be made 2 hours ahead. Let stand at room temperature.
- Variations:
- The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
- Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
- Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
- Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.
ARTICHOKE & FETA TART
I found this recipe on Epicurious,I love their recipes.I love all the ingredients,artichokes,olive oil,garlic puff pastry and feta cheese.
Provided by Stephanie L. @nurseladycooks
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper. If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border. Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg. Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
MINI FETA AND ARTICHOKE TARTS
Steps:
- Preheat oven to 350 degrees. Place the (still frozen) filo shells on an ungreased baking sheet. Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells. Place in the preheated oven and bake, uncovered, for 20 minutes
CHEESY ARTICHOKE MINI TARTS
Served this delicious recipe at two holiday events and received rave reviews, the serving tray emptied quickly. Easy to prepare and very tasty recipe, even those who weren't artichoke crazy liked these. This recipe came from Light and Tasty. Good recipe that is also light, can't beat it!
Provided by Renee and Ron
Categories Healthy
Time 35m
Yield 3 dozen tarts, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 148.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 14.7, Sodium 296.6, Carbohydrate 19.4, Fiber 2.3, Sugar 0.6, Protein 7.9
LEEK, ARTICHOKE & FETA TART
This is remarkably easy to make and is quite an elegant appetizer. It would also be nice for a special luncheon
Provided by conniecooks
Categories Cheese
Time 40m
Yield 30 squares
Number Of Ingredients 13
Steps:
- Set oven at 400°F.
- Melt butter in a medium saucepan.
- Add leeks, and cook covered for 15 minutes (stirring occasionally).
- Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
- On floured board roll out puff pastry to 11 or 12-inch square.
- Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
- Roll up edges about 1 inch to form edge.
- Beat egg with 2 tsp water and brush all over pastry.
- Prick bottom all over with fork and bake 15 minutes.
- Spread leek mixture over crust.
- Mix cheeses together and sprinkle over top.
- Sprinkle with pine nuts.
- Bake 10 minutes.
- Garnish with 2 Tbsp fresh dill roughly chopped.
Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 2.3, Cholesterol 15, Sodium 125.7, Carbohydrate 5, Fiber 0.6, Sugar 0.6, Protein 2.5
EASY MINI FETA AND ARTICHOKE TARTS
These are easy appetizers for impromptu gatherings or when you want something with wine before dinner. These yummy nibbles are quick and easy and a hit with both my family and friends.
Provided by Roberta Klodt @bert21
Categories Cheese Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place the still frozen fillo shells on an ungreased baking sheet.
- Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells.
- Place in the preheated oven, and bake, uncovered, for 20 mins. Remove and serve.
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