Artichoke Tartlets Recipe

5 1 1
Publisher Photo

Artichoke Tartlets Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forArtichoke Tartlets

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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!"

Loading Image