Mini Feta And Artichoke Tarts Recipes

ARTICHOKE & FETA TART

Artichoke & Feta Tart image

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

Number Of Ingredients 8

Ingredients

- 1/3 c heavy cream
- 4 oz feta,divided
- salt and pepper
- 14 oz sheet or 17..3 oz pkg.frozen puff pastry,tawed
- flour
- 2 4-oz jars marinated artichoke hearts,drained,halved
- 2 tablespoons olive oil
- 1 large egg,beaten to blend

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.

ARTICHOKE PHYLLO CUPS

Artichoke Phyllo Cups image

I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! -Neel Patel, Champaign, Illinois

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

Ingredients

3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
1/2 cup shredded part-skim mozzarella cheese
3 green onions, chopped
1/4 cup whipped cream cheese
2 tablespoons minced fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 tablespoon mayonnaise
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

EASY MINI FETA AND ARTICHOKE TARTS

Easy Mini Feta and Artichoke Tarts image

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

Ingredients

1 box(es) frozen mini fillo shells ( 15 )
2 large eggs
1/2 cup(s) crumbled feta cheese
1 jar(s) (6 1/2 oz.) marinated artichoke hearts, drained and chopped

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.

MINI FETA AND ARTICHOKE TARTS

MINI FETA AND ARTICHOKE TARTS image

Categories Cheese Bake Quick & Easy

Yield 15 mini tarts

Number Of Ingredients 4

Ingredients

15 frozen mini phyllo shells (1 box)
2 large eggs
1/2 cup crumbled feta cheese
1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped

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

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