Cheesy Artichoke Mini Tarts
Elevate your appetizer game with these delightful Cheesy Artichoke Mini Tarts, a bite-sized fusion of creamy, cheesy goodness and buttery puff pastry. Perfectly crisp tart shells cradle a savory filling made from finely chopped artichoke hearts, tangy cream cheese, melty mozzarella, and rich Parmesan, all accented with garlic, lemon juice, and a dash of seasoning for irresistible flavor. Quick to prepare with frozen puff pastry and baked to golden perfection in under 20 minutes, these elegant mini tarts are a surefire hit at parties, brunches, or holiday gatherings. Serve them warm or at room temperature, and watch as your guests savor every flaky, cheesy bite of these easy yet sophisticated crowd-pleasers! Keywords: cheesy artichoke mini tarts, easy appetizers, puff pastry tarts, artichoke recipes, party finger foods, holiday appetizers.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 1 cup Canned artichoke hearts (drained and finely chopped)
- 4 ounces Cream cheese (softened)
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 cloves Garlic (minced)
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 unit Egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Thaw the puff pastry sheets according to package instructions and lightly flour your work surface.
Roll out each sheet of puff pastry to ensure it’s smooth and even, then cut into 3-inch squares. You should get about 12 squares per sheet.
Place each puff pastry square into the wells of a standard mini muffin tin, pressing gently to create a small tart base.
In a medium bowl, combine the chopped artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, mayonnaise, lemon juice, salt, and black pepper. Mix until smooth and well-combined.
Spoon about 1 tablespoon of the artichoke mixture into each puff pastry tart shell.
Brush the edges of the puff pastry with the beaten egg to enhance browning.
Bake for 16–18 minutes, or until the puff pastry is golden and crispy and the filling is bubbly.
Remove from the oven and allow the tarts to cool in the muffin tin for 5 minutes before transferring to a wire rack.
Serve warm or at room temperature. Enjoy these Cheesy Artichoke Mini Tarts as a crowd-pleasing appetizer!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 4997 mg | 217% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 8.1 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1944 mg | 150% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
