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    Home » Recipes » Snack and Fingerfood

    Artichoke and Tomato Salad Tarts

    November 8, 2021 by Kankana Saxena

    Jump to Recipe Print Recipe

    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!

    puff pastry tart

    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.

    Artichoke and Tomato Salad Tarts

    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.

    Artichoke and Tomato Salad Tarts

    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

    Kankana Saxena
    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.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 17 minutes mins
    Total Time 27 minutes mins
    Course Other Savory Dishes
    Servings 6

    Ingredients
     

    • 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

    Instructions
     

    • 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

    Notes

    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 

    Nutrition

    Serving: 1Servings
    Keyword baking, easy meal, Puff pastry, tart, weeknight meal
    Artichoke and Tomato Salad Tarts

    More Snack and Fingerfood

    • Sukha Kala Chana
      Sukha Kala Chana
    • Sabudana Khichdi
      Sabudana Khichdi (Tapioca Pilaf)
    • Stuffed Portobello mushroom
      Stuffed Portobello Mushrooms
    • Soya Chaap Tikki
      Soya Chaap Tikka

    Reader Interactions

    Comments

    1. mjskitchen

      November 16, 2021 at 2:13 pm

      These are absolutely lovely. I would serve these as an appetizer for just about any meal. They would be a hit!

    2. Angie@Angie's Recipes

      April 07, 2012 at 5:49 am

      These veggie tarts look fanfreakingtastic!

    3. Sylvie @ Gourmande in the Kitchen

      April 06, 2012 at 7:02 pm

      Those are such elegant tarts! I'm sorry to hear about the stolen photos, hope you were able to make things right.

    4. easyfoodsmith

      April 04, 2012 at 8:01 am

      Sorry about the stolen pics.
      The tart looks stunning! It has spring written all over it!

    5. Sawsan

      April 03, 2012 at 9:58 pm

      So sorry to hear about the stollen pictures Kankana, it is very frustrating.
      All I can say is that you are one of the most talented and inspiring photographers I know, please don'e lose motivation or let them stop your creativity

    6. susan

      April 03, 2012 at 5:59 pm

      This is so beautiful, so full of spring...I love it all. I love using puff pastry in this way. The perfect solution to sprucing up any ordinary weeknight meal!

    7. MooNFaCe

      April 02, 2012 at 10:55 pm

      cooking and baking are always stress- relievers for me. Amazing !
      Beautiful shots and I really like the look and feel of your blog. Good luck.

    8. Sara{OneTribeGourmet}

      April 02, 2012 at 8:50 pm

      I'm so sorry about the stolen photos, a sad reality in the blogging world.
      Tarts look healthy & delish..also love the photographs!

    « Older Comments

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