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Artichoke and Herb Tarts

"This cheesy artichoke and herb tart is perfect for entertaining."
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1 h 20 m servings
Original recipe yields 24 servings

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  • Prep

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  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
  2. Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.
  3. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.
  4. Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
  5. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.


  • Tips
  • Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese.
  • Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.

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Read all reviews 5
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My taste testers loved this one. I rated it a four because reading the recipe, it sure seemd like there was way too much cheese to hold up to the deleicate puff pastry crust, so I made a few mo...

I did these a little different because I did triangles and they were wonderful!!!

Made this new year's eve and it was excellent. I did have to bake it significantly longer than the recipe called for... about 10+ minutes extra to make sure it was golden brown with crispy crus...

Ok, this tasted great, but my puff pastry was not baked on the bottom. I used Trader Joe's brand.Put back into the oven, covered with aluminum. Looks like it is baking a bit, but, not sure if ...

These were heavenly!