ARTICHOKE AND FETA TARTS
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Appetizer Bake Easter Vegetarian Quick & Easy Mother's Day Feta Artichoke Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
- Do Ahead
- Tart can be made 2 hours ahead. Let stand at room temperature.
- Variations:
- The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
- Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
- Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
- Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.
ARTICHOKE AND FETA QUICHE
A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
SPINACH AND FETA TARTS
Steps:
- Preheat the oven to 350 degrees F.
- Place the phyllo shells on a rimmed baking sheet and set aside.
- In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
- Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.
SPINACH, CRAB AND FETA TARTS
Make and share this Spinach, Crab and Feta Tarts recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
- Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
- In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
- Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
- Stir in the garlic and ¼ tsp salt.
- Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
- Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
- Add the reserved spinach liquid to the sautéed onions.
- Bring to a boil over high heat and boil for 2 minutes.
- Add the mixture to the spinach along with the crabmeat and feta.
- In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
- Stir the mixture into the spinach.
- Preheat the oven to 350F.
- Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
- Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
- Brush the filo with some of the melted butter.
- Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
- Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
- Repeat the process with the remaining sheets of filo and melted butter.
- Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
- Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
- Season with salt and pepper and puree until smooth.
- Strain into a medium bowl.
- Rinse and dry the blender.
- Add the basil and olive oil and puree until smooth.
- Scrape the basil oil into a small bowl and season with salt.
- In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
- Spoon the crab filling into the filo-lined cups.
- Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
- Let cool slightly in muffin tin.
- Transfer the crab tarts to individual plates.
- Top each tart with a heaping tsp of the mayonnaise.
- Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.
Nutrition Facts : Calories 537.6, Fat 42.4, SaturatedFat 13.8, Cholesterol 109.8, Sodium 732.9, Carbohydrate 23.4, Fiber 3.3, Sugar 5.9, Protein 18
LEEK, ARTICHOKE & FETA TART
This is remarkably easy to make and is quite an elegant appetizer. It would also be nice for a special luncheon
Provided by conniecooks
Categories Cheese
Time 40m
Yield 30 squares
Number Of Ingredients 13
Steps:
- Set oven at 400°F.
- Melt butter in a medium saucepan.
- Add leeks, and cook covered for 15 minutes (stirring occasionally).
- Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
- On floured board roll out puff pastry to 11 or 12-inch square.
- Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
- Roll up edges about 1 inch to form edge.
- Beat egg with 2 tsp water and brush all over pastry.
- Prick bottom all over with fork and bake 15 minutes.
- Spread leek mixture over crust.
- Mix cheeses together and sprinkle over top.
- Sprinkle with pine nuts.
- Bake 10 minutes.
- Garnish with 2 Tbsp fresh dill roughly chopped.
Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 2.3, Cholesterol 15, Sodium 125.7, Carbohydrate 5, Fiber 0.6, Sugar 0.6, Protein 2.5
FETA ARTICHOKE BITES
You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 12 servings.
Number Of Ingredients 6
Steps:
- Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
More about "artichoke and feta tarts recipes"
ARTICHOKE AND FETA TARTS RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (59)Estimated Reading Time 2 minsServings 6Total Time 45 mins
- Preheat oven to 425°. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10-inch rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
ARTICHOKE AND FETA TARTS | BON APPéTIT
From bonappetit.com
5/5 (59)Servings 6
ASPARAGUS, ARTICHOKE AND FETA TART RECIPE | NEW IDEA …
From newideafood.com.au
ARTICHOKE AND FETA TART
From theosfeta.com
ARTICHOKE AND FETA TARTS - DHSP CHALLENGE #7
From insimoneskitchen.com
ARTICHOKE AND FETA TARTS - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
ARTICHOKE AND FETA TART – SHEKNOWS
From sheknows.com
ARTICHOKE PHYLLO TART - DIMITRAS DISHES
From dimitrasdishes.com
ARTICHOKE AND FETA TARTS WITH TOMATO SALAD RECIPE
ARTICHOKE AND FETA TARTS | FOOD, RECIPES, PUFF PASTRY RECIPES
From pinterest.com.au
ARTICHOKE AND FETA PUFF PASTRY TARTS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
FULL CIRCLE - RECIPE: BAKED FETA AND ARTICHOKE
From fullcircle.com
SPINACH ARTICHOKE TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ARTICHOKE TART WITH FETA CHEESE - MONTEREY FARMS FRESH ARTICHOKE …
From montereyfarmsartichokes.com
FETA CHEESE TARTS | AKIS PETRETZIKIS
From akispetretzikis.com
ARTICHOKE AND FETA TARTS | RECIPE | TART RECIPES, FOOD PROCESSOR ...
From pinterest.com
ARTICHOKE AND FETA TARTS | RECIPES, PUFF PASTRY RECIPES, FOOD
From pinterest.jp
ARTICHOKE AND FETA TARTS WITH TOMATO SALAD
From fooddiez.com
ARTICHOKE, ROASTED RED PEPPER, & FETA BISCUIT RECIPE - FOOD NEWS
From foodnewsnews.com
ARTICHOKES AND FETA CHEESE STRATA | TASTY BREAKFAST STRATA
From diethood.com
ARTICHOKE AND FETA TARTS | RECIPE | FOOD, RECIPES, PUFF PASTRY RECIPES
From pinterest.com.au
ARTICHOKE TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ARTICHOKE AND FETA TARTS WITH TOMATO SALAD - KITCHEN CONFIDANTE®
From kitchenconfidante.com
VEGAN FETA, SUN-DRIED TOMATO, AND ARTICHOKE TART RECIPE
From vegoutmag.com
ARTICHOKE & FETA TARTS WITH TOMATO SALAD | DONNA HAY
From thegourmetreview.com
ARTICHOKE AND FETA TARTS. | FOOD, REAL FOOD RECIPES, FAST HEALTHY …
From pinterest.nz
ARTICHOKE AND FETA TARTS | RECIPE | FOOD, SWEET SAVORY, TART RECIPES
From pinterest.ca
ARTICHOKE AND FETA TARTS | RECIPE | FOOD, SWEET SAVORY, TART RECIPES
From pinterest.ca
ARTICHOKE GOUDA TART. - HALF BAKED HARVEST
From halfbakedharvest.com
DIMITRA'S DISHES - ARTICHOKE FETA PHYLLO TART - FACEBOOK
From facebook.com
SPINACH ARTICHOKE AND FETA TART | FOODTALK
From foodtalkdaily.com
IFOOD.TV
From ifood.tv
ARTICHOKE AND FETA TARTS WITH TOMATO SALAD - DONNA HAY
From donnahay.com.au
FETA AND ARTICHOKE PASTA RECIPE | MYRECIPES
From myrecipes.com
ARTICHOKE, FETA, AND TOMATO TART WITH SUMMER-ALE TAPENADE RECIPE
From beerandbrewing.com
You'll also love