Artichoke pastry puffs

By teresafu

Ingredients

• 2 225-g pkgs frozen mini tart shells
• 8 oz block cream cheese
• 1/3 cup mayo or sour cream
• 1/4 cup freshly grated parmesan or asiago
• 6 oz bottle marinated artichoke hearts, well drained
• 1/2 tsp dried dillweed
• 1/2 tsp Tobasco
• 2 large whole roasted red peppers

Preparation

Step 1

preheat oven to 375

place frozen shells on rimmed baking sheet. Cut cream cheese into cubes and place in foodprocessor 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 articoke mixture just until evenly disributed. Scoop about 1 tbsp of mixture into each shell.

Bake until pastry is golden and filling starts to turn light brown. 18-20 mins. 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 temp.