Artichoke Tartlets Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 24 servings


  • 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

Nutritional Facts

2 each: 171 calories, 13g fat (7g saturated fat), 54mg cholesterol, 186mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Artichoke Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p14

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Laura Choukri User ID: 5777063 155872
Reviewed Dec. 3, 2011

"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!"

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