Artichoke And Feta Tarts Recipes

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ARTICHOKE & FETA TART



Artichoke & Feta Tart image

I found this recipe on Epicurious,I love their recipes.I love all the ingredients,artichokes,olive oil,garlic puff pastry and feta cheese.

Provided by Stephanie L. @nurseladycooks

Categories     Vegetable Appetizers

Number Of Ingredients 8

- 1/3 c heavy cream
- 4 oz feta,divided
- salt and pepper
- 14 oz sheet or 17..3 oz pkg.frozen puff pastry,tawed
- flour
- 2 4-oz jars marinated artichoke hearts,drained,halved
- 2 tablespoons olive oil
- 1 large egg,beaten to blend

Steps:

  • Preheat oven to 425°F. 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" 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" 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; 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°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.

LEEK, ARTICHOKE & FETA TART



Leek, Artichoke & Feta Tart image

This is remarkably easy to make and is quite an elegant appetizer. It would also be nice for a special luncheon

Provided by conniecooks

Categories     Cheese

Time 40m

Yield 30 squares

Number Of Ingredients 13

2 tablespoons butter
2 cups chopped leeks (white part only)
1 (6 ounce) jar marinated artichokes (drained and sliced)
3 garlic cloves, minced
salt and pepper
0.5 (400 g) package puff pastry (thawed)
1 large egg
1 cup feta cheese (crumbled)
1 cup havarti cheese (shredded)
1/2 cup parmesan cheese, grated
1 tablespoon fresh dill, finely chopped
1/4 cup pine nuts, toasted
2 tablespoons fresh dill, roughly chopped (garnish)

Steps:

  • Set oven at 400°F.
  • Melt butter in a medium saucepan.
  • Add leeks, and cook covered for 15 minutes (stirring occasionally).
  • Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
  • On floured board roll out puff pastry to 11 or 12-inch square.
  • Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
  • Roll up edges about 1 inch to form edge.
  • Beat egg with 2 tsp water and brush all over pastry.
  • Prick bottom all over with fork and bake 15 minutes.
  • Spread leek mixture over crust.
  • Mix cheeses together and sprinkle over top.
  • Sprinkle with pine nuts.
  • Bake 10 minutes.
  • Garnish with 2 Tbsp fresh dill roughly chopped.

Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 2.3, Cholesterol 15, Sodium 125.7, Carbohydrate 5, Fiber 0.6, Sugar 0.6, Protein 2.5

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