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Artichoke, Roasted Red Pepper and Goat Cheese Tart
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Prep Time:
30 minutes
Total Time:
30 minutes
Upgrade your appetizer with a goat cheese and artichoke tart, a modern take on classic holiday flavors.
Ingredients:
  • All-purpose flour, for sprinkling
  • 1 sheet frozen puff pastry (from 17.3-oz package), thawed
  • 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
  • 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
Instructions:
  • Preheat oven to 400°F. Lightly dust rolling pin with flour. Roll out puff pastry sheet on a piece of parchment paper into an 11x10-inch rectangle. Keep pastry on parchment and transfer to a large baking sheet. Score dough 1/2 inch from the edge all around and prick all over with a fork. Bake for 14 to 18 minutes until golden brown.
  • In a medium bowl, whisk together the Goat Cheese Spread ingredients until smooth. In a separate small bowl, combine bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil, and 1/8 teaspoon salt.
  • Evenly spoon goat cheese mixture over the center of the tart and let it stand for 1 minute. Spread it to within 1/2 inch of the edges. Add pepper and artichoke mixture, then sprinkle with pine nuts. Cut into squares.

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