Artichoke, Roasted Red Pepper and Goat Cheese Tart

Artichoke, Roasted Red Pepper and Goat Cheese Tart

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

  • Minutes Prep Time
  • Minutes Total
  • 12 Recipe Yield
  • 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.
  • 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.
  • 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.

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

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