Mini Feta And Artichoke Tarts Recipes
ARTICHOKE PHYLLO CUPS
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! -Neel Patel, Champaign, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MINI FETA AND ARTICHOKE TARTS
Steps:
- Preheat oven to 350 degrees. Place the (still frozen) filo shells on an ungreased baking sheet. Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells. Place in the preheated oven and bake, uncovered, for 20 minutes
EASY MINI FETA AND ARTICHOKE TARTS
These are easy appetizers for impromptu gatherings or when you want something with wine before dinner. These yummy nibbles are quick and easy and a hit with both my family and friends.
Provided by Roberta Klodt @bert21
Categories Cheese Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place the still frozen fillo shells on an ungreased baking sheet.
- Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells.
- Place in the preheated oven, and bake, uncovered, for 20 mins. Remove and serve.
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- Preheat oven to 425°. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10-inch rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.
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