Artichoke & Roasted Red Pepper Tarts

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 40
• 17 1/3 ounces frozen puff pastry sheets (2 sheets thawed)
• 8 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• 14 ounces artichoke hearts, drained and chopped
• 1/2 cup diced roasted sweet red pepper
• 1/4 cup chopped fresh parsley
• garlic powder, to taste
• seasoning salt, to taste
• crushed red pepper flakes, to taste

Recipe

• 1 heat the oven to 400°f
• 2 line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
• 3 stir the cream cheese, mozzarella cheese and 1/4 cup of the parmesan cheese until the ingredients are mixed.
• 4 stir in the artichokes, red pepper and parsley.
• 5 season to taste.
• 6 unfold 1 pastry sheet on a lightly floured surface.
• 7 roll the sheet into a 12-inch square.
• 8 place on the prepared baking sheet.
• 9 brush the edges of the pastry with water.
• 10 fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
• 11 prick the pastry thoroughly with a fork.
• 12 repeat with the remaining pastry.
• 13 divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge.
• 14 sprinkle each with the remaining cheese.
• 15 bake for 20 minutes or until golden.
• 16 let cool for 5 minutes on a wire rack.
• 17 serve warm.
• 18 tip: make ahead tip: prepare the cheese filling up to 5 days in advance.