Tomato and Artichoke Tart
- 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.
pastry sheet, tomatoes, hearts, fresh mozzarella, goat cheese crumbles, italian seasoning
Taken from www.foodnetwork.com/recipes/sandra-lee/tomato-and-artichoke-tart-recipe.html (may not work)