Artichoke And Cherry Tomato Tarts Recipes

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TOMATO AND ARTICHOKE TART



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.

BARILLA® ROTINI WITH ARTICHOKE HEARTS & CHERRY TOMATOES | BARILLA



Barilla® Rotini with Artichoke Hearts & Cherry Tomatoes | Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Rotini with Artichoke Hearts & Cherry Tomatoes for a delicious meal!

Provided by Barilla

Categories     Blue Box

Yield 8

Number Of Ingredients 9

1 BOX Barilla® Rotini
4 TABLESPOONS Extra Virgin Olive Oil, Divided
1 Medium Shallot, Sliced
14 OUNCES Artichoke Hearts, Drained, Sliced
¾ CUP Dry White Wine
1 TABLESPOON Fresh Thyme
¾ CUP Cherry Tomato, Quartered
½ TEASPOON Salt
¼ TEASPOON Black Pepper, Freshly Ground

Steps:

  • BRING a large pot of water to a boil.
  • HEAT 2 tablespoons olive oil in large skillet over medium heat. Add shallot; sauté 1 minute, stirring occasionally. Add artichoke slices; cook until lightly golden, stirring occasionally.
  • ADD wine and thyme; simmer until most of wine evaporates.
  • ADD tomatoes; sauté 1 minute or until juices are released, stirring occasionally.
  • COOK pasta according to package directions; drain and return to pot.
  • ADD hot pasta, remaining olive oil, salt and pepper to tomato mixture; toss. Cook for 2 minutes. Transfer to serving platter and serve immediately.

CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART



Creamy Artichoke and Heirloom Tomato Tart image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield about 20 servings

Number Of Ingredients 19

1 batch Flaky Pastry Dough, recipe follows
1 tablespoon olive oil
1 small yellow onion, coarsely chopped
3 small cloves garlic, coarsely chopped
1/2 teaspoon maple syrup
1/2 teaspoon smoked paprika
One 8-ounce package cream cheese, such as Philadelphia, at room temperature
One 6.5-ounce jar marinated artichoke hearts, drained and quartered
1 cup grated Parmigiano-Reggiano
1/2 cup mayonnaise, such as Hellmann's or Best Foods
Kosher salt and freshly ground black pepper
6 heirloom tomatoes, a mix of sizes and colors, sliced 1/4 inch thick
10 fresh basil leaves
2 tablespoons fresh dill sprigs
1 pound all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
6 ounces ice-cold water
1 teaspoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside.
  • Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
  • Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
  • In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
  • In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
  • Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
  • Top with the fresh herbs. Serve warm and immediately.
  • Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
  • Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
  • Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
  • Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
  • If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

CHICKEN WITH ARTICHOKES AND TOMATOES



Chicken with Artichokes and Tomatoes image

Chicken with artichokes, tomatoes and red onion tossed with penne pasta.

Provided by Deseree

Categories     Main Dishes

Time 30m

Number Of Ingredients 12

1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons olive oil
2 cloves garlic (minced)
1/4 teaspoon dried oregano
1/2 red onion (diced)
1 14.5 ounce can quartered artichoke hearts
1/2 cup dry white wine (I used pinot grigio)
1 tablespoon lemon juice
1 cup halved cherry tomatoes
1/2 pound dried penne pasta

Steps:

  • Sprinkle diced chicken with salt and pepper. Toss to coat.
  • Start the water for your pasta.
  • Heat olive oil in a large skillet over medium heat. Add garlic, cook for 1 minute.
  • Stir in chicken, cook for 3-4 minutes or until the chicken starts to brown.
  • Stir in red onion, artichoke hearts, and dried oregano. Cook for 3 minutes or until onion starts to soften.
  • Meanwhile, if you haven't already, begin cooking your pasta. Cook according to package directions.
  • To the chicken pan, add wine to deglaze. Be sure to scrape up the bits that have stuck to the bottom, there is lots of flavor in there. Stir in lemon juice. Reduce heat and let simmer for 5 minutes.
  • Stir in cherry tomatoes, cook 1 minute.
  • Spoon mixture over pasta. Serve hot.

TOMATOES AND ARTICHOKE HEARTS



Tomatoes and Artichoke Hearts image

The beauty of this tasty salad is in its simplicity.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, halved lengthwise and sliced crosswise into 1/2-inch pieces
1 can (14 ounces) artichoke hearts, drained and halved
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
  • Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g

ARTICHOKE AND CHERRY TOMATO TARTS



Artichoke and Cherry Tomato Tarts image

Categories     Tomato     Brunch     Bake     Quick & Easy     Artichoke     Thyme     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a light main course

Number Of Ingredients 6

1 large egg yolk, beaten lightly
1/4 cup sour cream
1 sheet (1/2 pound) thawed frozen puff pastry, cut into two 4-inch squares and reserving the rest for another use
1 cup quartered drained marinated artichoke hearts
10 vine-ripened cherry tomatoes, halved
1 teaspoon fresh thyme leaves

Steps:

  • Preheat oven to 400° F. and lightly flour a baking sheet.
  • In a bowl whisk together yolk, sour cream, and salt and pepper to taste. Arrange pastry squares on baking sheet and spoon one fourth of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
  • Bake tarts in middle of oven until pastry is golden, about 12 minutes.

ARTICHOKE AND CHERRY TOMATO SALAD



Artichoke and Cherry Tomato Salad image

Provided by Liza A

Time 10m

Yield 3-4 servings

Number Of Ingredients 9

10 cherry tomatoes, cut in halves
1 (398 ml) can artichoke hearts (not marinated), drained
2 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove, pressed (optional)
1 tbsp fresh tarragon (or a ¼ tsp dried)
1 tbsp fresh basil (or ¼ tsp dried)
Sea salt and freshly ground pepper
2 tbsp crumbled feta cheese

Steps:

  • Cut each artichoke into halves and set aside.
  • In a big bowl, whisk together olive oil, vinegar, garlic and herbs. Season with salt and pepper.
  • Add artichoke and tomatoes; stir to blend. Serve sprinkled with feta cheese over the top. Chill for 20 minutes.

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