ARTICHOKE TARTLETS

Artichoke Tartlets image

Refrigerated pie pastry gives me a head start in this wonderful recipe. You can also serve these bite-size quiches as a special appetizer. -Kelly Thornberry, La Porte, Indiana

Provided by Taste of Home

Time 45m

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

2 packages (15 ounces each) refrigerated pie pastry
3 large eggs, lightly beaten
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
12 pitted ripe olives
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1 cup shredded Swiss cheese
Coarsely ground pepper

Steps:

Roll each pastry sheet into a 10x8-in. rectangle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each rectangle. Press pastry rounds onto the bottom and up the sides of ungreased miniature muffin cups; set aside., In a small bowl, whisk the eggs, cream and salt. Cut each olive into four slices. Place 1 heaping teaspoonful of artichokes in each prepared cup; top with an olive slice and 1 teaspoon of cheese. Pour egg mixture into cups to within 1/4 in. of the top. , Sprinkle with pepper. Bake at 375° for 22-26 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 171 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.