How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke And Cherry Tomato Tarts Recipe?

You need 1 ingredient. The key ingredients include: ["1 lrg egg yolk beaten lightly", "1/4 c. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste", "1 sht frzn puff pastry - (1 lb) thawed, and cut into two 4"" squares", "1 c. quartered liquid removed marinated artichoke hearts", "10 x vine-ripened cherry tomatoes halved", "1 tsp fresh thyme leaves"].

Is Artichoke And Cherry Tomato Tarts Recipe suitable as baking & desserts?

Yes, Artichoke And Cherry Tomato Tarts Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Artichoke And Cherry Tomato Tarts Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Artichoke And Cherry Tomato Tarts Recipe Recipe

Name: Artichoke And Cherry Tomato Tarts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["1 lrg egg yolk beaten lightly", "1/4 c. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste", "1 sht frzn puff pastry - (1 lb) thawed, and cut into two 4"" squares", "1 c. quartere…

Artichoke And Cherry Tomato Tarts Recipe – a delicious recipe with egg yolk, sour cream Salt, pastry, hearts, tomatoes, thyme. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

["1 lrg egg yolk beaten lightly", "1/4 c. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste", "1 sht frzn puff pastry - (1 lb) thawed, and cut into two 4"" squares", "1 c. quartered liquid removed marinated artichoke hearts", "10 x vine-ripened cherry tomatoes halved", "1 tsp fresh thyme leaves"]

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Baking & Desserts

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Artichoke And Cherry Tomato Tarts Recipe

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