Best Easy Mini Feta And Artichoke Tarts Recipes

Artichoke & Feta Tart image

Provided by Stephanie L. @nurseladycooks

Number Of Ingredients 8

- 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.

Leek, Artichoke & Feta Tart image

Provided by conniecooks

Categories Cheese

Time 40m

Yield 30 squares

Number Of Ingredients 13

2 tablespoons butter
2 cups chopped leeks (white part only)
1 (6 ounce) jar marinated artichokes (drained and sliced)
3 garlic cloves, minced
salt and pepper
0.5 (400 g) package puff pastry (thawed)
1 large egg
1 cup feta cheese (crumbled)
1 cup havarti cheese (shredded)
1/2 cup parmesan cheese, grated
1 tablespoon fresh dill, finely chopped
1/4 cup pine nuts, toasted
2 tablespoons fresh dill, roughly chopped (garnish)

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.