Artichoke and Feta Tarts Recipe
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Category: |
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Ingredients: |
Ingredients: 1/3 cup heavy cream
4 ounces feta, divided in 2 halves
Kosher salt, freshly ground pepper
1 14-ounce (1 sheet) or 17.3-ounce (2 sheets) package frozen puff pastry, thawed
All-purpose flour (for work surface)
8 ounces marinated artichoke hearts, drained, halved
2 tablespoons olive oil
1 large egg, beaten to blend
*Optional kalamata olives, to taste, sliced
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Directions: |
Directions:Preheat oven to 425°. 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-inch 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-inch 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. Add optional kalamata olives. 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° and continue to bake until pastry is deep golden brown and cooked through, 15-22 minutes longer. Serve warm or at room temperature. |
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