Artichoke & Roasted Red Pepper Tarts

1. 1

   Heat the oven to 400F

2. 2

   Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.

3. 3

   Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed.

4. 4

   Stir in the artichokes, red pepper and parsley.

5. 5

   Season to taste.

6. 6

   Unfold 1 pastry sheet on a lightly floured surface.

7. 7

   Roll the sheet into a 12-inch square.

8. 8

   Place on the prepared baking sheet.

9. 9

   Brush the edges of the pastry with water.

10. 10

    Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.

11. 11

    Prick the pastry thoroughly with a fork.

12. 12

    Repeat with the remaining pastry.

13. 13

    Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge.

14. 14

    Sprinkle each with the remaining cheese.

15. 15

    Bake for 20 minutes or until golden.

16. 16

    Let cool for 5 minutes on a wire rack.

17. 17

    Serve warm.

18. 18

    TIP: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.