Artichoke Roasted Red Pepper Tarts Recipes

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ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART



Artichoke, Roasted Red Pepper and Goat Cheese Tart image

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 15

All-purpose flour, for sprinkling
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 oz goat cheese, softened
3 tablespoons heavy whipping cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup diced roasted red bell peppers, patted dry
4 Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2 cup coarsely chopped baby arugula
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon salt
1 tablespoon chopped toasted pine nuts

Steps:

  • Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g

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