Skip to main content

Artichoke, Roasted Red Pepper and Goat Cheese Tart

(0 reviews)
Artichoke, Roasted Red Pepper and Goat Cheese Tart
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Ingredients

Pastry

All-purpose flour, for sprinkling
1
sheet frozen puff pastry (from 17.3-oz package), thawed

Goat Cheese Spread

6
oz goat cheese, softened
3
tablespoons heavy whipping cream
1
tablespoon chopped fresh thyme leaves
2
teaspoons honey
1/4
teaspoon salt
1/8
teaspoon black pepper

Toppings

1/2
cup diced roasted red bell peppers, patted dry
4
Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2
cup coarsely chopped baby arugula
1/4
cup shredded Parmesan cheese
1
tablespoon olive oil
1/8
teaspoon salt
1
tablespoon chopped toasted pine nuts

Directions

  • 1 Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • 2 Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • 3 Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.
Tips  

Use parchment to transfer hot tart from cookie sheet to cutting board to make spreading cheese mixture easier.

Like roasting your own peppers? Great! If not, feel free to use jarred roasted red bell peppers.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet