Artichoke and Cherry Tomato Tarts

Artichoke and Cherry Tomato Tarts

Prep Time Prep: 10m Cook Time Cook: 12m Total Time Total: 22m

Yield: 4 servings

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appetizer

  • 1 large egg yolk, beaten lightly
  • 1/4 cup sour cream
  • 1sheet (1 pound) thawed frozen puff pastry, cut into 2 (4-inch) squares
  • 1cup quartered, drained marinated artichoke hearts
  • 10 vine-ripened cherry tomatoes, halved
  • 1 teaspoon fresh thyme leaves
  1. Preheat oven to 400 degrees F. Lightly flour a baking sheet.
  2. In a bowl, whisk together yolk and sour cream, season with salt and pepper. Arrange pastry squares on baking sheet and spoon 1/4 of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
  3. Bake tarts in middle of oven until pastry is golden, about 12 minutes.

Ingredients

  • 1 large egg yolk, beaten lightly
  • 1/4 cup sour cream
  • 1sheet (1 pound) thawed frozen puff pastry, cut into 2 (4-inch) squares
  • 1cup quartered, drained marinated artichoke hearts
  • 10 vine-ripened cherry tomatoes, halved
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Preheat oven to 400 degrees F. Lightly flour a baking sheet.
  2. In a bowl, whisk together yolk and sour cream, season with salt and pepper. Arrange pastry squares on baking sheet and spoon 1/4 of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
  3. Bake tarts in middle of oven until pastry is golden, about 12 minutes.