nutritional information

Per Tart:

  • Calories: 390
  • Protein: 11 g
  • Total Fat: 22 g
  • Saturated Fat: 12 g
  • Carbohydrates: 38 g
  • Cholesterol: 82 mg
  • Sodium: 280 mg
  • Fiber: 4 g
  • Sugar: 3 g

Mini Artichoke and Onion Tarts

Mini Artichoke and Onion Tarts

Makes 12 tarts

Individual pastries are ideal for spring buffets; they taste good hot from the oven or at room temperature. These savory tarts feature mild, fresh farmer cheese.
  • 2 Tbs. olive oil
  • 2 large yellow onions, thinly sliced
  • 3 Tbs. chopped fresh thyme
  • 2 cloves garlic, minced (2 tsp.)
  • 1 lb. frozen artichoke hearts, thawed and quartered
  • 2 cups pitted black olives, optional
  • ¼ cup Italian parsley leaves
  • 1 Tbs. grated Meyer lemon zest or grated lemon zest
  • 1 large egg, lightly beaten, for brushing, optional
  • 1 ½ cups farmer cheese or low-fat ricotta cheese, divided
  • 3 ¾ cups all-purpose flour
  • 8oz. (2 sticks) cold unsalted butter, cut into small pieces
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 large eggs
  • ½ cup low-fat milk

1. To make Filling: Heat oil in skillet over medium-high heat. Add onions, and sauté 7 minutes, or until beginning to brown. Add thyme and garlic, and sauté 1 minute. Remove from heat, and stir in artichokes, olives (if using), parsley, and zest. Cool.

2. To make Dough: Place flour, butter, sugar, and salt in bowl of food processor; pulse until mixture resembles fine meal. Add eggs and milk, and pulse until Dough comes together. Shape into log. Slice log into 12 rounds. Roll out each round into 1/8-inch-thick circle with rolling pin on well-floured work surface.

3. Preheat oven to 375°F; coat baking sheet with cooking spray. Brush Dough rounds with beaten egg (if using). Spoon 2 heaping tsp. cheese in center of each Dough round, then top with 3 Tbs. Filling, leaving 1-inch border. Sprinkle each tart with 2 tsp. cheese, then fold in edges to partially cover Filling. Brush edges with beaten egg (if using), and sprinkle with salt, if desired. Bake 20 to 30 minutes, or until tarts are golden.

March 2013 p.65

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Rosa Gumm - 2016-03-29 12:33:40

I made these last night. I didn't think the family would like just artichoke (canned) and onion so I also added mushrooms and peas. Everyone liked the flavor of both the crust and filling. They were a tad dry. The first ones I made the ricotta had separated some. On the later ones, the ricotta was brand new and very moist. Those came out juicier. If you can solve the dryness, these would be a good recipe for dinner parties.

lisab - 2016-03-24 14:04:06

I don't want to sound too dreary, but I made these last night for dinner and was not happy with the results. The filling was dry, lifeless, and bland. It sounded good on paper (or screen) but really, it just tastes like onion. Being that that is where most of the flavor is coming from, the onion flavor did not pair well with the pie crust/pastry flavor well. Again, not trying to be too negative, just honest. I would not make these again.

T Black - 2015-04-06 16:14:10


D - 2014-04-23 14:33:26

Great recipe will be making this,

Marcia - 2014-04-18 06:00:48

Looks good! I will be making this for Easter. When the in-laws are chowing down on Ham and potatoes~!

Aimee Nordgren - 2014-04-18 03:09:08

Steve S.- It is a Vegetarian not Vegan recipe.

Flo B. - 2014-04-16 21:09:15

This sounds like a tasty recipe, but whoo doggies; how many animal products does one really need in a so called veggie recipe?

Steve S - 2014-03-20 05:58:13


Arthur in the Garden! - 2014-03-18 14:39:16

I made these for supper tonight. YUMMY! I substituted canned artichokes and they came out perfectly. - 2013-06-07 02:20:15

the filing is dry. next time I will use a different cheese.

Tamara Bradley - 2013-04-30 16:22:27

These tarts came out very fragrant. I found them to be a bit on the dry side. They could also use more flavor. Not sure I will make them again.

cupcaker - 2013-04-12 19:10:18