 |
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 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.
|
Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |