Tomato and Artichoke Tart

[gobucks]

Tomato and Artichoke Tart Recipe courtesy Sandra Lee, 2007

1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
1/2 cup fresh mozzarella, torn into small pieces
1/2 cup goat cheese crumbles
1 tablespoon Italian seasoning (recommended: McCormick)

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.

Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.

Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.

Cut into serving potions and serve hot.

[bean]

Yummers! I think I would use feta.

Great pic!

[gobucks]

That would be good! DH isn't too fond of goat cheese (I love it) so next time, instead of that, I'll use feta or gorgonzola; yum!

[bee]

OMG, beautiful...........I would love to try this. DH hates all "stinky" cheese, Feta included. I would have to omit that kind for sure.

[emibee]

Looks great Bucks! Hubby would love this! This will be next on my list!

[bean]

How long does the pastry sheet take to thaw? I have never used it.

[gobucks]

I remember it saying 40 minutes on the box. But... I didn't have that much time when getting dinner ready and forgot about thaw time so I thawed quickly in the microwave at 20 second intervals.

[bean]

TY!

I have a box in the freezer screaming to be used! LOL ;D

[gobucks]

Perfect! ;D