Artichoke Roasted Red Pepper Tarts Food

ARTICHOKE AND FETA TARTS

Steps:

• Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
• If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
• Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
• Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
• Do Ahead
• Tart can be made 2 hours ahead. Let stand at room temperature.
• Variations:
• The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
• Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
• Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
• Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO

Steps:

• Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
• In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
• Serve antipasto at room temperature with bread.

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART

Steps:

• 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.
• 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.
• 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.

ARTICHOKE & ROASTED RED PEPPER TARTS

Steps:

• Heat the oven to 400°F
• Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
• Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed.
• Stir in the artichokes, red pepper and parsley.
• Season to taste.
• Unfold 1 pastry sheet on a lightly floured surface.
• Roll the sheet into a 12-inch square.
• Place on the prepared baking sheet.
• Brush the edges of the pastry with water.
• Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
• Prick the pastry thoroughly with a fork.
• Repeat with the remaining pastry.
• Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge.
• Sprinkle each with the remaining cheese.
• Bake for 20 minutes or until golden.
• Let cool for 5 minutes on a wire rack.
• Serve warm.
• TIP: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes