These Artichoke and Tomato Salad Tarts are perfect easy appetizers for any parties, big or small. The flaky pastry with the refreshing artichoke and tomato salad makes it so delicious at every bite! You can make the same tart using a butter pie crust too.
Puff pastry tarts are simply the best. I always stock up a sheet in the freezer to whip up a quick meal on busy days like this Artichoke and Tomato Salad Tarts. Yes, it is an indulgence with all that layers or butter hidden in the pastry sheet, but occasionally it's fine!
The addition of artichoke hearts with cherry tomatoes, fresh basil and peas gives a lovely refreshing bite.
You can choose to slice the puff pastry much smaller into bite size appetizers or use an entire sheet and turn it into a meal.
The first time I had prepared a very similar dish was way back in 2012 as part of a food photography challenge. The recipe of the colorful tart was from Donna Hay magazine nr. 61.
With Holiday season round the corner I decided to prepare it again but with minute changes as per my liking.
Ingredients for Artichoke and Tomato Salad Tarts
- Frozen Puff Pastry
- Frozen Peas or fresh peas if you have it available
- Cherry tomatoes
- Store bought Artichoke hearts dipped in oil
- Fresh basil
- Cream Cheese
Make sure the cream cheese is soft at room temperature, so you can spread it evenly on the puff pastry.
Steps to assemble the Artichoke and Tomato Salad Tarts
There is no strict rule on how to assemble the tart but here is how I do it.
Spread a layer of cream cheese on the frozen tart. Add a couple or one artichoke heart based on the side of the puff pastry along with few cherry tomatoes.
Bake until golden brown and flaky.
Then top the puff pastry tart with the tomato salad.
Points to keep in mind when working with puff pastry
You want to make sure that the puff pastry is very cold before you place it in the hot oven. The cold butter in the puff pastry when it hits the oven at high heat, it puffs up creating multiple layers.
If it's warm where you live, then after layering the puff pastry with the cream cheese and vegetables, place it back in the fridge for a while before placing it in the hot oven.
Although this Artichoke and Tomato Salad Tarts gives a summer vibe, it is actually quite nice warm on a cold night. Our cherry tomato plant is still giving us cherry tomatoes, and I had to make it one more time with our garden tomatoes.
Artichoke and Tomato Salad Tarts – DHSP Challenge #7
- 6 small squares of puff pastry
- 12 tablespoons cream cheese (softened at room temperature)
- 6 artichoke hearts (each cut in half)
- 1 egg (lightly beaten to make egg wash for rubbing on the pastry edges)
- 1 and ½ cup cherry tomatoes (each cut in half)
- ½ cup frozen peas
- few fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- In a bowl, add the tomatoes, chopped basil and peas. Season with salt and pepper, drizzle 1 tablespoon olive oil and white wine vinegar. Toss it around and leave aside.
- Preheat the oven to 400 F
- Arrange a baking tray lined with parchment paper.
- Layer the puff pastry on a cookie sheet lined with parchment paper or baking silpat. Using the back of a spoon, score 1 cm border around each square.
- Spread 2 tablespoons cream cheese on each of the square puff pastry.
- Top it with artichoke and few of the cherry tomatoes.
- Brush the pastry borers with egg wash. Bake for 17 minutes, or until it's puffed up at the edges and turns golden.
- Once done, spoon some tomato salad on top, drizzle with olive oil, grate Parmesan cheese and serve immediately