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Recipe Name: Artichoke And Cherry Tomato Tarts Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Egg yolk, beaten lightly
1/4 Cup(s) Sour cream
1 Sheet, 1/2 pound thawed
frozen puff pastry cut
into two
4 Inch squares and reserving
the rest for another use
1 Cup(s) Quartered drained marinated
artichoke hearts
10 Vine-ripened cherry
tomatoes halved
1 Teaspoon(s) Fresh thyme leaves
Can be prepared in 45 minutes or less. Preheat oven to 400 deg. F. and
lightly flour a baking sheet. In a bowl whisk together yolk, sour
cream, and salt and pepper to taste. Arrange pastry squares on baking
sheet and spoon one fourth of mixture onto center of each. Top mixture
with artichokes and tomatoes. Spoon remaining sour cream mixture over
vegetables and sprinkle with thyme. Bake tarts in middle of oven
until pastry is golden, about 12 minutes. Serves 2 as a light main
course Gourmet September 1996 Posted to EAT-L Digest by Jennie Craig
<jecraig@LAN-INC.COM> on Apr 3, 1998

Nutrition (calculated from recipe ingredients)
Calories: 3427
Calories From Fat: 1993
Total Fat: 222.4g
Cholesterol: 214.4mg
Sodium: 2448.8mg
Potassium: 2797.7mg
Carbohydrates: 311.8g
Fiber: 36.1g
Sugar: 16.6g
Protein: 61.7g

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