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Artichoke Tartlets Recipe

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

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Artichoke Tartlets Recipe

Prep: 20 min. Bake: 25 min.

Yield: 24 Servings

20 25 45

Ingredients

2 packages (15 ounces each) refrigerated pie pastry
3 eggs, lightly beaten
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

Directions

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 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 near the center comes out clean. Serve warm. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 171 calories, 13 g fat (7 g saturated fat), 54 mg cholesterol, 186 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein.

Originally published as Artichoke Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p14

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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(1-1) of 1 reviews

Reviewed on Dec. 03, 2011 by Laura Choukri

I made this for my guests at a Pampered Chef holiday. It was the favorite appetizer of the party. I used more artichokes and less of the egg/cream mixture. Super Good!