Creamy Artichoke And Heirloom Tomato Tart Recipes

PUFF PASTRY HEIRLOOM TOMATO TART

Puff Pastry Heirloom Tomato Tart image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour, for dusting
One 8-ounce package cream cheese, at room temperature
1/3 cup sour cream
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh chives,
plus more for topping
12 ounces assorted small heirloom tomatoes, halved

Steps:

Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

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

Ingredients

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.

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