TOMATO AND ARTICHOKE TART

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tomato and Artichoke Tart image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
1/2 cup fresh mozzarella, torn into small pieces
1/2 cup goat cheese crumbles
1 tablespoon Italian seasoning (recommended: McCormick)

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
  • Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.
  • Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.
  • Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.
  • Cut into serving potions and serve hot.

There are no comments yet!