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Artichoke, Roasted Red Pepper and Goat Cheese Tart

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  • 30 min prep time
  • 30 min total time
  • 15 ingredients
  • 12 servings
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Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Ingredients

Pastry

All-purpose flour, for sprinkling
1
sheet frozen puff pastry (from 17.3-oz package), thawed

Goat Cheese Spread

6
oz goat cheese, softened
3
tablespoons heavy whipping cream
1
tablespoon chopped fresh thyme leaves
2
teaspoons honey
1/4
teaspoon salt
1/8
teaspoon black pepper

Toppings

1/2
cup diced roasted red bell peppers, patted dry
4
Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2
cup coarsely chopped baby arugula
1/4
cup shredded Parmesan cheese
1
tablespoon olive oil
1/8
teaspoon salt
1
tablespoon chopped toasted pine nuts

Steps

  • 1 Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • 2 Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • 3 Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.
  • 1 Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • 2 Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • 3 Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

Expert Tips

Use parchment to transfer hot tart from cookie sheet to cutting board to make spreading cheese mixture easier.

Like roasting your own peppers? Great! If not, feel free to use jarred roasted red bell peppers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
346.4
Calories from Fat
130
% Daily Value
Total Fat
26.3g
40%
Saturated Fat
8.5g
42%
Trans Fat
2g
Cholesterol
13.3mg
4%
Sodium
439.1mg
18%
Total Carbohydrate
22.2g
7%
Dietary Fiber
3.9g
15%
Sugars
1.7g
Protein
6.7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
16.90%
17%
Calcium
5.70%
6%
Iron
8.10%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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