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Artichoke Mushroom Tart

Theoretically, we made the Pigs in Puffy Blankets [1] for the kids at the Superbowl party but as I reported in an earlier post, the adults dug right in. What they were meant to be eating was this lovely tart that was prepared especially for them. In the end, both appetizers were a hit, but this one wasn’t as popular with the little ones. No big surprise there. I’m really pleased with how this came out and plan to make it for my next dinner party.

Prep Time: 15 mins  Cooking Time: 20 to 25 mins

1 sheet Pepperidge Farm Puff Pastry
1 large jar marinated artichoke hearts
1 large jar marinated mushrooms
1 to 2 tablespoons olive oil
1 cup fresh mozerella
2 tablespoons flour

Preheat the oven to 400 degrees F. Prepare baking sheet with Silpat or parchment paper. Dust counter top with flour and unfold puff pastry on top of it to thaw.  Meanwhile, drain artichokes and mushrooms. Transfer artichokes and mushrooms to a clean dish cloth or paper towel and gently squeeze dry. Dice artichokes and mushrooms and set aside. Meanwhile, roll out pastry sheet into a large rectangle. Place pastry on prepared baking sheet and fold over the edges of each pastry to form a 1/4-inch border. Press fork into boarder to form a nice pattern. Use a pastry brush to spread olive oil across the bottom of the pastry. Do not use olive oil on sides. Arrange artichoke hearts, mushrooms and cheese on puff pastry. Bake for 20 to 25 minutes or until edges are golden brown. Cut and serve. Makes approximately 16 appetizer sized pieces.

Although my kid wasn’t really into eating this, he was VERY into making it which gives me some hope for future tastings.

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[1] Pigs in Puffy Blankets: https://cookingwithmykid.com/recipes/pigs-in-puffy-blankets/

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