Artichoke and Tomato Salad Tarts – DHSP Challenge #7
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.
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 cheeseNutrition
Serving: 1Servings