1 large egg yolk
1/4 cup sour cream
Salt
Freshly-ground black pepper
1 sheet frozen puff pastry - (1 lb)
cut into two 4" squares
1 cup quartered drained marinated
artichoke hearts
10 vine-ripened cherry tomatoes
1 teaspoon fresh thyme leaves
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 400 degrees. Lightly flour a baking sheet.
In a bowl, whisk together yolk and sour cream, season with salt and pepper. Arrange pastry squares on baking sheet and spoon 1/4 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.
This recipe yields 4 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9744) - from the TV FOOD NETWORK
