Artichoke and Capers Tart
VegetarianPreparation Time: 10 min
Cooking Time: 30 min
Serves 8
INGREDIENTS
- 14 oz can Reese Quartered Artichoke Hearts, drained
- 2 tbsp Reese Non Pareil Capers, drained
- 2 store-bought frozen puff pastry sheets, thawed in the refrigerator overnight
- 1/2 cup ricotta cheese
- 1 tbsp sour cream
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup mozzarella cheese, grated
- 1 egg whisked
- 1 tbsp parmesan cheese, grated
- 1 tsp fresh thyme leaves
DESCRIPTION
Talk about a savory and irresistable tart with Reese Artichokes and Capers. This is the perfect recipe to add to your family dinners. Take a step away from routine and ordinary recipes, and try this Artichoke and Capers Tart to bring a meal packed full of flavor to your table.
DIRECTIONS
1. Preheat the oven at 400°F.
2. To a bowl add ricotta cheese, sour cream, salt and black pepper. Mix to combine then add the grated mozzarella cheese and mix again. Set aside.
3. To a parchment lined baking sheet, add 1 puff pastry sheet. Cut the other into 6 equal size strips. Add 4 strips to the border of the puff pastry sheet to create a border. Discard the other 2 strips.
4. Using a small fork, make indentations around the border to press the outer layers of the puff pastry together.
5. Add the cheese mixture to the middle of the puff pastry sheet, avoiding the borders, then sprinkle with the grate mozzarella cheese and top with Reese Artichoke Hearts and Reese Capers.
6. In a small bowl, whisk the egg then brush it on the edges of the pastry sheet.
7. Bake for 25-30 minutes or until browned and fully cooked.
8. Garnish the tart with grated parmesan cheese and thyme leaves.
2. To a bowl add ricotta cheese, sour cream, salt and black pepper. Mix to combine then add the grated mozzarella cheese and mix again. Set aside.
3. To a parchment lined baking sheet, add 1 puff pastry sheet. Cut the other into 6 equal size strips. Add 4 strips to the border of the puff pastry sheet to create a border. Discard the other 2 strips.
4. Using a small fork, make indentations around the border to press the outer layers of the puff pastry together.
5. Add the cheese mixture to the middle of the puff pastry sheet, avoiding the borders, then sprinkle with the grate mozzarella cheese and top with Reese Artichoke Hearts and Reese Capers.
6. In a small bowl, whisk the egg then brush it on the edges of the pastry sheet.
7. Bake for 25-30 minutes or until browned and fully cooked.
8. Garnish the tart with grated parmesan cheese and thyme leaves.