Artichoke, Tomato and Goat Cheese Tartlets

July 31, 2016 14 Comments

When it came to coming up with a great summer appetizer from some friends, I turned to what I had on hand to save lots of time and aggravation. I almost always have puff pastry in my freezer, which formed the most perfect base for these artichoke, tomato and goat cheese tartlets! They had all of the Italian flair that I love so much and were so easy to make.

First, I used my biscuit cutter to cut out perfect little rounds from my puff pastry sheet. I was able to get 6 ready made and flaky crusts for the artichoke, tomato and goat cheese tartlets from that one sheet with virtually no effort! I pierced each of them all over in the middle, leaving a thin border. That allowed for the middle to not puff up as much as the edge to enclose the filling.
First, I used my biscuit cutter to cut out perfect little rounds from my puff pastry sheet. I was able to get 6 ready made and flaky crusts for the artichoke, tomato and goat cheese tartlets from that one sheet with virtually no effort! I pierced each of them all over in the middle, leaving a thin border. That allowed for the middle to not puff up as much as the edge to enclose the filling.
From there, forming the artichoke, tomato and goat cheese tartlets was easy! I spread an ounce of herbed goat cheese within the border of each crust. Then I layered a slice of tomato and lots of chopped artichoke on the goat cheese. To finish them up, I sprinkled chopped fresh basil on top for some herbalicious freshness!
From there, forming the artichoke, tomato and goat cheese tartlets was easy! I spread an ounce of herbed goat cheese within the border of each crust. Then I layered a slice of tomato and lots of chopped artichoke on the goat cheese. To finish them up, I sprinkled chopped fresh basil on top for some herbaceous freshness!
The artichoke, tomato and goat cheese tartlets baked for 25 to 30 minutes! The puff pastry became all crispy, flaky and glorious while the goat cheese got all melty and gooey. It was perfection! These babies were best served immediately.
The artichoke, tomato and goat cheese tartlets baked for 25 to 30 minutes! The puff pastry became all crispy, flaky and glorious while the goat cheese got all melty and gooey. It was perfection! These babies were best served immediately.

Oh my goodness these artichoke, tomato and goat cheese tartlets worked so beautifully. The briny artichokes were perfect with the juicy tomato and creamy goat cheese. It was the perfect bite. They could not have been more simple to make either. My friends went nuts for them! Hope you all enjoy this amazing summer appetizer. xoxo

Artichoke, Tomato and Goat Cheese Tartlets
Artichoke, Tomato and Goat Cheese Tartlets
5 from 2 votes
Artichoke, Tomato and Goat Cheese Tartlets
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Artichoke, Tomato and Goat Cheese Tartlets
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These artichoke, tomato and goat cheese tartlets are such a perfect little bite! They are also simple to make with a flaky puff pastry base. 

Course: Appetizer
Keyword: Artichoke, Tomato and Goat Cheese Tartlets, Puff Pastry, Savory Tarts
Servings: 6
Calories: 388 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 sheet frozen puff pastry thawed
  • 6 ounces herbed goat cheese
  • 1 whole tomato sliced into 6 thin slices
  • 1 jar artichoke hearts 8 ounce size, drained and coarsely chopped
  • 3 leaves fresh basil coarsely chopped
Instructions
  1. Pre-heat the oven to 350 and line a sheet tray with a silicone mat. Lay out the puff pastry sheet on the mat and use a 3 1/2 inch round biscuit cutter to cut out 6 perfect rounds from the sheet. It should mostly be used up, but you can crisp up the scraps separately too if you want for later use. Use a fork to pierce all over the middle of each round, leaving a thin perimeter around the edge. Spread an ounce of the goat cheese in the middle of each round within the perimeter.
  2. Place a slice of tomato on top of the goat cheese on each tartlet, then evenly distribute the chopped artichoke on top of the tomato. Sprinkle fresh basil on top of each tartlet, then bake them for 25 to 30 minutes. The goat cheese will get melty and slightly brown while the puff pastry crisps up. When they are done, serve them immediately as an amazing appetizer!
Nutrition Facts
Artichoke, Tomato and Goat Cheese Tartlets
Amount Per Serving (1 tartlet)
Calories 388 Calories from Fat 232
% Daily Value*
Fat 25.8g40%
Saturated Fat 9.2g58%
Cholesterol 30mg10%
Sodium 442mg19%
Potassium 64mg2%
Carbohydrates 25.7g9%
Fiber 4.7g20%
Sugar 2.2g2%
Protein 13.8g28%
Calcium 210mg21%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Artichoke, Tomato and Goat Cheese Tartlets
Artichoke, Tomato and Goat Cheese Tartlets

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14 thoughts on “Artichoke, Tomato and Goat Cheese Tartlets”

  3. I never play around with pastry but these tartlets look so good. You have inspired me to pop to the shops for pastry and make this recipe this weekend!!

  4. Yum! Very Mediterranean. Reminds me of a few greek dishes my family makes!

  6. This is like the perfect mix of flavors for me! I’m such a sucker for goat cheese and artichoke. This will totally be a party pleaser at my next girls night in!! 🙂

  7. Wow, these look delicious! I love artichokes so much and this flavor combo sounds amazing.

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