Choose a Tart Recipe to Make Great Finger Food

This first tart recipe is easily varied... try substituting caramelized onion (the method can be found on the hamburger recipes page) for the artichoke heart, experimenting with different cheese combinations, adding a mix of fresh herbs, or other veggies.

Artichoke and Red Pepper Tart Recipe

Serves 12 (appetizer)

1 package (17.3 ounces) puff pastry sheets (2 sheets)

1 package (8 ounces) cream cheese, softened

1 cup (4 oz.) shredded mozzarella cheese

1 cup (4 oz.) freshly grated Parmesan cheese, divided

1 can (14 ounces) artichoke heart, drained and chopped

1/2 cup diced roasted sweet red pepper

1/4 cup chopped fresh parsley

salt and pepper to taste

Thaw the pastry sheets at room temperature for 45 minutes or until they're easy to handle. Preheat the oven to 400 F.

Stir the cream cheese, mozzarella cheese and 1/4 c. of parmesan cheese together; stir in the artichokes, red pepper and parsley. Salt and pepper to taste.

Unfold one pastry sheet on a lightly floured surface; roll into a 12-inch square. Place on a lightly greased baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry, placing on a second lightly greased baking sheet.

Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.

Bake for 20 minutes or until golden brown. Let cool for at least five minutes on a wire rack. Serve warm or at room temp.

Roasted Tomato Tart Recipe

Serves 6 (appetizer)

1 sheet puff pastry, thawed

8 lg. plum tomatoes

2 T. extra virgin olive oil

2 t. finely chopped fresh thyme

1/8 t. salt

1/4 t. pepper

Roll pastry into 10 inch square, prick all over with a fork and chill until ready to use.

Cut tomatoes in half lengthwise and toss with remaining ingredients. Spread cut sides up on foil lined baking pan and roast in middle of 400 degree oven for 60-75 minutes, until edges of tomatoes are slightly brown but don't appear completely dried out.

Brush pastry with olive oil and bake at 400 degrees for 15 minutes, until golden brown.

Sprinkle pastry with 1/2 c. Parmigiano-Reggiano shavings, then top with tomatoes in one layer, cut sides down. If desired, sprinkle with more cheese, pepper to taste, 1/4 t. salt, and an additional 1/2 teaspoon fresh chopped thyme. This recipe can be easily doubled to serve 12.

Serves 4

1 sheet puff pastry, thawed

1 large egg lightly beaten with 1 tablespoon water

1/2 c. mascarpone or cream cheese

1/2 c. heavy whipping cream

2 T. white sugar

1/2 t. pure vanilla extract

powdered (confectioners') sugar

Any combination of fresh berries (or slices of soft fruit such as cherries, peaches, plums, bananas, melon or kiwi) can be used for this tart recipe.

Roll the pastry into a 10 x 10 inch square and cut out four, 5 inch squares. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Cover and refrigerate 30 to 60 minutes. Preheat oven to 400 F and place the rack in the center of the oven. Place the tarts on a lightly greased baking sheet; brush the puff pastry with the egg glaze. Bake for 15-20 minutes, until golden brown. Remove and place on a wire rack.

Set the oven to broil. Dust the edges of the puff pastry with a thin layer of powdered sugar; place under the broiler until the edges have caramelized. (Watch carefully! Only takes a minute or two.)

In a large bowl, beat the mascarpone or cream cheese until fluffy and smooth. In another chilled bowl, whip the cream, sugar, and vanilla until soft peaks form. Fold the whipped cream into the whipped cheese. Just before serving, spread the cream on the tart shells and top with fresh berries or cut up fruit. Serve immediately.

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