Sun Dried Tomato and Artichoke Tart
  • 1 box frozen puff pastry (2 sheets), thawed
  • 3.5 oz Great Lakes Sun Dried Tomatoes, cut into ½ inch pieces
  • 12 oz jar marinated artichoke hearts, drained, patted dry and chopped
  • 8 oz fresh mozzarella cheese, either pearl size or cut into small pieces
  • 4 oz goat cheese crumbles
  • 4 large basil leaves, chopped
  1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside. Roll out each puff pastry to a 12 x 14 inch rectangle. Place each pastry on a baking sheet and fold over the edges to form a ½ inch border. Prick the bottom of pastry with a fork and set aside. Arrange ½ of tomatoes, artichoke hearts, cheeses on each puff pastry. Bake until golden brown, about 20 - 25 minutes. Sprinkle with basil, cut each tart into 16 squares and serve warm.
  2. Makes 2 tarts.
Recipe by Great Lakes International Trading, Inc. at