ARTICHOKE TARTLETS
Refrigerated pie pastry gives me a head start in this wonderful recipe. You can also serve these bite-size quiches as a special appetizer. -Kelly Thornberry, La Porte, Indiana
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Roll each pastry sheet into a 10x8-in. rectangle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each rectangle. Press pastry rounds onto the bottom and up the sides of ungreased miniature muffin cups; set aside., In a small bowl, whisk the eggs, cream and salt. Cut each olive into four slices. Place 1 heaping teaspoonful of artichokes in each prepared cup; top with an olive slice and 1 teaspoon of cheese. Pour egg mixture into cups to within 1/4 in. of the top. , Sprinkle with pepper. Bake at 375° for 22-26 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 171 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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Marc Rathgeber
[email protected]These artichoke tartlets are a great way to use up leftover artichokes.
Charl Kok
[email protected]These tartlets were a bit too time-consuming to make for a weeknight meal, but they would be perfect for a special occasion.
Miss Watson
[email protected]I'm not a big fan of artichokes, but I loved these tartlets. The filling was creamy and flavorful, and the crust was perfectly crispy.
Upul Sampath
[email protected]These artichoke tartlets are so cute and delicious. I love serving them at baby showers and bridal showers.
Delaney camari
[email protected]I made these tartlets for a potluck and they were a huge hit. Everyone loved them and asked for the recipe.
Theophilus Nash
[email protected]These artichoke tartlets are the perfect appetizer for any party. They're easy to make and always a crowd-pleaser.
Derek 69
[email protected]I followed the recipe exactly and the tartlets turned out great. The only thing I would change is to use a different cheese. I used cheddar, but I think a Gruyère or Parmesan would be better.
Dhdjdj Hdhddj
[email protected]These tartlets were a bit too bland for my taste. I think I would add some more spices or herbs next time.
pearl obisesan
[email protected]I wasn't sure how I would like these, but I was pleasantly surprised. The artichoke and spinach filling was creamy and flavorful, and the crust was crispy and flaky. I will definitely be making these again.
Morshed Khan
[email protected]These artichoke tartlets are so delicious and easy to make. I love that I can use frozen artichoke hearts, which makes them a great weeknight meal. I've also made them with fresh artichokes, which are even better.
Hassan Ana
[email protected]I made these tartlets for a brunch and they were a big success. The combination of artichoke, spinach, and cheese was perfect. I will definitely be making these again.
Abaimu Emma
[email protected]These artichoke tartlets were a hit at my last party! They were so easy to make and everyone loved them.