CHEESY ARTICHOKE MINI TARTS
Good-for-you things come in tasty little packages when you follow the recipe Barbara Nowakowski sent from North Tonawanda, New York. Wonton wrappers form the crisp cups that hold the cheddary artichoke filling in these cute appetizers.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Gently press wonton wrappers into miniature muffins cups coated with cooking spray, allowing edges to extend above cups. Spritz edges with cooking spray. , In a large bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper. Spoon into wonton cups., Bake at 350° for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 483mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART
Provided by Food Network
Categories main-dish
Time 1h50m
Yield about 20 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside.
- Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
- Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
- In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
- In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
- Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
- Top with the fresh herbs. Serve warm and immediately.
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
CHEESY ARTICHOKE DIP
Loads of cheese and artichoke flavor make this dip a favorite. Serve hot from the oven with white tortilla chips, and don't expect any leftovers!
Provided by Leanne Hockenberry
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
- Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 2.6 g, Cholesterol 9.8 mg, Fat 7.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 265.3 mg, Sugar 0.3 g
CHEESY ARTICHOKE MINI TARTS
Served this delicious recipe at two holiday events and received rave reviews, the serving tray emptied quickly. Easy to prepare and very tasty recipe, even those who weren't artichoke crazy liked these. This recipe came from Light and Tasty. Good recipe that is also light, can't beat it!
Provided by Renee and Ron
Categories Healthy
Time 35m
Yield 3 dozen tarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray, allowing edges to extend above cups.
- Spritz edges with nonstick cooking spray.
- In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended.
- Stir in artichokes and red pepper; mix well.
- Spoon into wonton cups.
- Bake at 350 degrees for 18-20 minutes or until cheese mixture is set and wontons are lightly browned.
Nutrition Facts : Calories 148.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 14.7, Sodium 296.6, Carbohydrate 19.4, Fiber 2.3, Sugar 0.6, Protein 7.9
CHEESY ARTICHOKE MINI TARTS
Good-for-you things come in tasty little packages when you follow the recipe Barbara Nowakowski sent from North Tonawanda, New York. Wonton wrappers form the crisp cups that hold the cheddary artichoke filling in these cute appetizers.
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Gently press wonton wrappers into miniature muffins cups coated with nonstick cooking spray, allowing edges to extend above cups. Spritz edges with nonstick cooking spray. In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper; mix well. Spoon into wonton cups.
- Bake at 350 degrees F for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 18.1 g, Cholesterol 15.1 mg, Fat 4.5 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 414 mg, Sugar 0.2 g
SNICKERS BAR MINI TARTS
Make and share this Snickers Bar Mini Tarts recipe from Food.com.
Provided by Roxanne J.R.
Categories Tarts
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F
- Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round.
- With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
- Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool.
- Reduce oven temperature to 325 degrees.
- Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
- In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
- Beat in egg until well balanced.
- Add sour cream and peanut butter, beating until mixture is smooth.
- Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
- Bake at 325°F for 15 to 20 minutes or until center is set.
- Cool completely (about 30 minutes).
- In pyrex measuring cup, place whipping cream.
- Heat in microwave until bubbling.
- Remove and stir in chocolate chips until melted and smooth.
- If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT.
- Place a dollop of chocolate ganache on top of each tart.
- Garnish with pieces of Snicker's Bar.
- Refrigerate 2 to 3 hours before serving.
- Keep any unused tarts refrigerated.
Nutrition Facts : Calories 161.2, Fat 10.3, SaturatedFat 4, Cholesterol 17.1, Sodium 152.7, Carbohydrate 14.9, Fiber 0.4, Sugar 5.6, Protein 2.4
CHEESY ARTICHOKE MINI TARTS
Good-for-you things come in tasty little packages when you follow the recipe Barbara Nowakowski sent from North Tonawanda, New York. Wonton wrappers form the crisp cups that hold the cheddary artichoke filling in these cute appetizers.
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Gently press wonton wrappers into miniature muffins cups coated with nonstick cooking spray, allowing edges to extend above cups. Spritz edges with nonstick cooking spray. In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper; mix well. Spoon into wonton cups.
- Bake at 350 degrees F for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 18.1 g, Cholesterol 15.1 mg, Fat 4.5 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 414 mg, Sugar 0.2 g
NUT TARTS
Make and share this Nut Tarts recipe from Food.com.
Provided by MommaZinga
Categories Tarts
Time 1h
Yield 48 tarts, 15 serving(s)
Number Of Ingredients 7
Steps:
- Make shells by mixing the butter, cream cheese and flour until dough is formed. (You can either mix by hand or use a food processer). Roll dough into balls, approximately 1", and press into ungreased mini muffin tins. Be sure to bring dough up sides of each muffin cup or filling will stick to pan.
- Make filling by mixing the eggs, brown sugar, vanilla, and walnuts. Place 1 Tbs. of filling into each muffin cup.
- Bake at 375F for 30 minutes or until golden brown.
- Cool in pan 10 minutes, then remove tarts and cool completely on wire rack. Dust with powered sugar before serving.
Nutrition Facts : Calories 420.1, Fat 25.9, SaturatedFat 11.7, Cholesterol 74, Sodium 175, Carbohydrate 43.8, Fiber 1.2, Sugar 29.4, Protein 5.4
MONTE-CRISTO MINI TARTS
From Southern Living. I love jam on a sandwhich! :) And these are really easy to make as well! I like them also with a strawberry peach jam!
Provided by SarahBeth
Categories High Protein
Time 11m
Yield 15 mini tarts, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°.
- Divide shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with shredded Swiss cheese, and top each with 1/4 teaspoons strawberry jam.
- Place on a baking sheet, and bake 6 minutes.
EASY SAVOURY CRAB MINI TARTS
Thinly sliced buttered bread takes the place of tart shells, although I have only made this recipe using the bread, I imagine that this could be made using small tart shells also maybe just prebake the tart shells slightly prior to filling them --- when purchasing the bread for this purchase the low calorie bread, it is usually the thin sliced and is the perfect thickness for the tarts :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 36 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees F.
- To make the bread tart shells; generously butter small muffin tins.
- Cut a 3-inch round from each slice of bread.
- Press into muffin tins.
- Bake for 10 minutes or until golden brown.
- To make the filling; melt butter in a pan.
- Stir in flour; whisk until bubbly (about 1-2 minutes).
- Stir in half and half cream; cook whisking until thickened (about 1 minute).
- Stir in grated cheese until melted.
- Add in all remaining ingredients; mix until combined.
- Fill each bread tartlet with mixture.
- Bake for about 5 minutes or until bubbly.
Nutrition Facts : Calories 126.3, Fat 5.9, SaturatedFat 3.4, Cholesterol 16.9, Sodium 266.4, Carbohydrate 13.9, Fiber 0.7, Sugar 1.2, Protein 4.3
ARTICHOKE, BACON & CHEESE TART
Perfect for lunch or a light supper with a tomato or leaf salad - make your own pastry if you like
Provided by Angela Nilsen
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 170C/conventional 190C/gas 5. If making your own pastry, make as usual. Roll out the pastry so it's large enough to line a deep 23cm flan tin. Let the pastry sides sit slightly above the rim of the tin. Prick the pastry base with a fork.
- Bake blind for 15 minutes, then remove from the oven and lift out the paper and beans. Brush the base of the pastry with a little of the beaten egg (from the filling) and put back in the oven for another 5 minutes.
- While the pastry is baking, heat the oil in a frying pan, then cook the bacon until turning slightly golden. Snip or tear the bacon into large pieces. Beat the cream into the beaten eggs with the garlic and parsley, then season really well.
- Casually arrange the artichoke pieces and bacon in the tart case, then sprinkle with the cheese. Pour over the egg mixture to cover, then season with black pepper. Lower the oven to fan 160C/conventional 180C/gas 4. Bake the tart for 20-25 minutes, or until golden and softly set. Remove and leave to cool slightly before serving.
Nutrition Facts : Calories 769 calories, Fat 62 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.54 milligram of sodium
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- Gently press won ton wrappers into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no-stick cooking spray. Set aside.
- Combine cheese, cream cheese, ground red pepper and mustard in medium bowl; mix well. Stir in bell pepper and artichoke hearts. Spoon about 1 tablespoon cheese mixture into each cup.
- Bake 18-20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley, if desired. Serve warm.
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