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 16 10 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.
Originally Submitted
5/19/2013
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