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Artichoke Tartlets

 Artichoke Tartlets
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
24 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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,

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Artichoke Tartlets (continued)

Nutritional Facts: 13 g fat (7 g saturated fat), 54 mg cholesterol, 186 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.