Artichoke and Capers Tart
1. Preheat the oven at 400°F.
2. To a bowl add ricotta cheese, sour cream, salt and black pepper. Mix to combine then add the grated mozzarella cheese and mix again. Set aside.
3. To a parchment lined baking sheet, add 1 puff pastry sheet. Cut the other into 6 equal size strips. Add 4 strips to the border of the puff pastry sheet to create a border. Discard the other 2 strips.
4. Using a small fork, make indentations around the border to press the outer layers of the puff pastry together.
5. Add the cheese mixture to the middle of the puff pastry sheet, avoiding the borders, then sprinkle with the grate mozzarella cheese and top with Reese® Artichoke Hearts and Reese® Capers.
6. In a small bowl, whisk the egg then brush it on the edges of the pastry sheet.
7. Bake for 25-30 minutes or until browned and fully cooked.
8. Garnish the tart with grated parmesan cheese and thyme leaves.
Directions
1. Preheat the oven at 400°F.
2. To a bowl add ricotta cheese, sour cream, salt and black pepper. Mix to combine then add the grated mozzarella cheese and mix again. Set aside.
3. To a parchment lined baking sheet, add 1 puff pastry sheet. Cut the other into 6 equal size strips. Add 4 strips to the border of the puff pastry sheet to create a border. Discard the other 2 strips.
4. Using a small fork, make indentations around the border to press the outer layers of the puff pastry together.
5. Add the cheese mixture to the middle of the puff pastry sheet, avoiding the borders, then sprinkle with the grate mozzarella cheese and top with Reese® Artichoke Hearts and Reese® Capers.
6. In a small bowl, whisk the egg then brush it on the edges of the pastry sheet.
7. Bake for 25-30 minutes or until browned and fully cooked.
8. Garnish the tart with grated parmesan cheese and thyme leaves.
