Artichoke And Feta Tarts Recipes

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ARTICHOKE AND FETA TARTS



Artichoke and Feta Tarts image

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Appetizer     Bake     Easter     Vegetarian     Quick & Easy     Mother's Day     Feta     Artichoke     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup heavy cream
4 ounces feta, divided
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)
2 (4-ounce) 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.
  • Do Ahead
  • Tart can be made 2 hours ahead. Let stand at room temperature.
  • Variations:
  • The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
  • Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
  • Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
  • Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

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

FETA ARTICHOKE BITES



Feta Artichoke Bites image

You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 12 servings.

Number Of Ingredients 6

1 jar (7-1/2 ounces) marinated artichoke hearts
1 cup diced seeded tomatoes
1 cup (4 ounces) crumbled feta cheese
1/3 cup grated Parmesan cheese
2 green onions, thinly sliced
1 loaf sourdough baguette (about 20 inches long)

Steps:

  • Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS



Artichoke and Feta-Stuffed Chicken Breasts image

These stuffed chicken breasts are super simple and tasty. I love to serve them with a Greek salad.

Provided by Cheryl Barnes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 9

½ cup marinated artichoke hearts, drained and chopped
⅓ cup crumbled feta
¼ cup finely chopped red bell pepper
¼ cup chopped green onion
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 bone-in chicken breasts, with skin
olive oil, or as needed
seasoned salt, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
  • Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350.7 calories, Carbohydrate 2.1 g, Cholesterol 136 mg, Fat 16.1 g, Fiber 0.6 g, Protein 46.9 g, SaturatedFat 5.1 g, Sodium 284.2 mg, Sugar 0.7 g

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2013-04-05 Step 2. 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 …
From bonappetit.com
3.6/5 (59)
Estimated Reading Time 2 mins
Servings 6
Total Time 45 mins
  • 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; 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, 20-25 minutes longer. Serve warm or at room temperature.


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