Artichoke and cherry tomato tarts

Yield: 1 Servings

Measure Ingredient
1 large Egg yolk; beaten lightly
¼ cup Sour cream
1 \N Sheet; (1/2 pound) thawed frozen puff pastry, cut into two
4 \N Inch squares and reserving the rest for another use
1 cup Quartered drained marinated artichoke hearts
10 \N Vine-ripened cherry tomatoes; halved
1 teaspoon Fresh thyme leaves

Can be prepared in 45 minutes or less.

Preheat oven to 400 deg. F. and lightly flour a baking sheet.

In a bowl whisk together yolk, sour cream, and salt and pepper to taste.

Arrange pastry squares on baking sheet and spoon one fourth of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.

Bake tarts in middle of oven until pastry is golden, about 12 minutes.

Serves 2 as a light main course Gourmet September 1996

Posted to EAT-L Digest by Jennie Craig <jecraig@...> on Apr 3, 1998

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