Artichoke pastry puffs

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15 min


2 cups (500 mL), for 36 mini tarts

* PLUS Baking Time: 18 minutes


  • 2 225-g pkgs frozen mini tart shells
  • 250-g block regular cream cheese
  • 1/3 cup mayonnaise , or regular sour cream
  • 1/4 cup freshly grated parmesan , or asiago
  • 170-mL bottle marinated artichoke hearts , well drained
  • 1/2 tsp dried dill
  • 1/2 tsp Tabasco sauce , optional
  • 2 large whole roasted red peppers


  • Position oven rack on bottom shelf. Preheat oven to 375F (190C). Place frozen shells on a rimmed baking sheet. Cut cream cheese into cubes and place in a food processor with mayonnaise. Whirl until fairly smooth. Add Parmesan, artichokes, dillweed and Tabasco. Pulse, scraping down side occasionally, just until evenly mixed but still chunky.
  • Pat peppers dry. Finely chop 1 pepper. Stir into artichoke mixture just until evenly distributed. Scoop about 1 tbsp (15 mL) of mixture into each shell. You don’t have to smooth tops.
  • Bake on bottom rack of preheated oven until pastry is golden and filling starts to turn light brown, 18 to 20 minutes. Remove to a rack to cool. Slice remaining pepper into very thin strips. When tarts are cool enough to handle, remove from foil containers. Place on a large platter. Top each with a pepper strip. Tarts are great warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 105,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 6.4 g,
  • Fat
  • 8.1 g,

Remember that warm, gooey artichoke cheese dip that turned up at many parties in the ’80s? We’ve reinvented it as pop-in-your-mouth mini tarts so they’re even easier to nibble!