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Artichoke Tartlets

2 packages (15 ounces each) refrigerated pie pastry
3 eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
12 pitted ripe olives
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1 cup (4 ounces) shredded Swiss cheese
Coarsely ground pepper

Roll each pastry sheet into a 10-in. x 8-in. rectangle. Using a
2-1/2-in. round cookie cutter, cut out 12 circles from each
rectangle. Press pastry rounds into the bottom and up the sides of
ungreased miniature muffin cups; set aside. In a small bowl, whisk

Printed from tasteofhome.com Jul 24, 2008

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Artichoke Tartlets cont.

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 near the center comes out
clean. Serve warm.

Yield: 4 dozen.