Artichoke and Herb Tarts

Name: Artichoke and Herb Tarts
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and chopped; 227 grams package cream cheese, softened; 59 milliliters chopped fresh parsley; 237 milliliters freshly grated Parmesan cheese; 490 grams package Pepperidge Farm® Puff Pastry; 118 milliliters diced roasted sweet red pepper; 237 milliliters shredded Mozzarella cheese

Artichoke and Herb Tarts requires about 1 hour and 20 minutes from start to finish. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 194 calories, 5g of protein, and 15g of fat each. A mixture of puff pastry, mozzarella cheese, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.

Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Baking Paper

Baking Sheet

Oven

Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.

Ingredients you will need

Mozzarella

Parmesan

Cream Cheese

Artichoke

Red Pepper

Parsley

Unfold 1 pastry sheet on a lightly floured surface.

Roll the sheet into a 12-inch square.

Ingredients you will need

Roll

Place on the prepared baking sheet.

Equipment you will use

Baking Sheet

Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.

Ingredients you will need

Water