Artichoke & Cheese Tarts


This delectable tart is even easier to assemble if you make the artichoke-cheese filling in advance and thaw the puff pastry overnight in the refrigerator. Great for entertaining!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Cool: 5 minutes
  • Serves: 40
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3 28



  • 1 pkg. (8 ounces) cream cheese, softened

  • 1 cup shredded mozzarella cheese (about 4 ounces)

  • 1 cup freshly grated Parmesan cheese (about 4 ounces)

  • 1 can artichoke hearts, drained and chopped

  • 1/2 cup diced roasted red bell pepper

  • 1/4 cup chopped fresh parsley

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed


  1. Heat the oven to 400°F.

  2. Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl.  Stir in the artichokes, red pepper and parsley.

  3. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.  Repeat with the remaining pastry sheet.

  4. Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims.  Sprinkle with the remaining Parmesan cheese.

  5. Bake for 20 minutes or until the pastries are golden brown and the cheese is melted.  Let the pastries cool on the baking sheets on wire racks for 5 minutes.  Cut each pastry into 20 pieces.

  6. Time-Saving: Substitute 1/2 cup shelf-stable grated Parmesan cheese for the freshly grated cheese.

  7. Make-Ahead: Prepare and refrigerate the artichoke filling up to 5 days in advance.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Submitted by:
Kim B.
Date: 5/18/2007

3 star rating


Submitted by:
Mari M.
Date: 5/18/2007

3 star rating

"You need to list parmesan cheese in the ingredients list"

Submitted by:
Maya C.
Date: 6/18/2007

3 star rating

"We had a party with about 40 people. I made this and it was a big hit. Lot of guests requested the recipe. A clear winner."

Submitted by:
Cheryl F.
Date: 12/25/2008

3 star rating

"A big hit. I used fat reduced mozzarella and fat free cream cheese, it still tasted rich and tasty."

Submitted by:
Sheila A.
Date: 1/10/2011

3 star rating

"The next time I make this I will make 4-8 squares so that the puff pastry is more crispy."

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