Best 4 Mini Feta And Artichoke Tarts Recipes
Indulge in a culinary adventure with our delightful Mini Feta and Artichoke Tarts. These bite-sized treats are a harmonious blend of flavors and textures, perfect for any occasion. With a flaky, buttery crust, tangy feta cheese, savory artichokes, and a hint of fresh herbs, these tarts are sure to tantalize your taste buds.
For those seeking a vegetarian delight, our Roasted Red Pepper and Goat Cheese Tarts offer a vibrant and flavorful alternative. The smoky sweetness of roasted red peppers pairs perfectly with creamy goat cheese, creating a delightful contrast of textures.
If you prefer a classic combination, our Mini Quiche Lorraine Tarts are a timeless choice. With a rich and velvety custard filling, crispy bacon, and a touch of Gruyère cheese, these tarts embody the essence of French cuisine.
Whether you're hosting a party or simply craving a savory snack, our Mini Feta and Artichoke Tarts, Roasted Red Pepper and Goat Cheese Tarts, and Mini Quiche Lorraine Tarts are sure to satisfy your cravings. Embrace the joy of baking and create these delectable treats that will impress your family and friends.
ARTICHOKE PHYLLO CUPS
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! -Neel Patel, Champaign, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ARTICHOKE & FETA TART
I found this recipe on Epicurious,I love their recipes.I love all the ingredients,artichokes,olive oil,garlic puff pastry and feta cheese.
Provided by Stephanie L. @nurseladycooks
Categories Vegetable Appetizers
Number Of Ingredients 8
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.
EASY MINI FETA AND ARTICHOKE TARTS
These are easy appetizers for impromptu gatherings or when you want something with wine before dinner. These yummy nibbles are quick and easy and a hit with both my family and friends.
Provided by Roberta Klodt @bert21
Categories Cheese Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place the still frozen fillo shells on an ungreased baking sheet.
- Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells.
- Place in the preheated oven, and bake, uncovered, for 20 mins. Remove and serve.
MINI FETA AND ARTICHOKE TARTS
Steps:
- Preheat oven to 350 degrees. Place the (still frozen) filo shells on an ungreased baking sheet. Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells. Place in the preheated oven and bake, uncovered, for 20 minutes
Tips:
- For a crispier crust, use a food processor to pulse the flour, butter, and salt until the mixture resembles coarse crumbs. Then, press the mixture into the tart pans and refrigerate for at least 30 minutes before baking.
- If you don't have any artichoke hearts on hand, you can substitute canned or frozen artichoke hearts. Just be sure to drain and chop them before using.
- Use a variety of cheeses in your tarts. Feta, Parmesan, and mozzarella are all great options. You can also add a bit of grated Gruyère or cheddar for a more complex flavor.
- Don't overfill the tart shells. The filling should come up to the top of the crust, but it shouldn't be overflowing.
- Bake the tarts until the crust is golden brown and the filling is set. This will usually take about 25-30 minutes.
- Let the tarts cool for a few minutes before serving. This will help them hold their shape.
Conclusion:
These mini feta and artichoke tarts are a delicious and easy appetizer that are perfect for any occasion. They're also a great way to use up leftover artichoke hearts. With a few simple ingredients, you can create a delicious and impressive dish that your guests will love. So next time you're looking for a quick and easy appetizer, give these mini feta and artichoke tarts a try. You won't be disappointed!
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