Recipe - Artichoke And Cherry Tomato Tarts

1 lg Egg yolk; beaten lightly
One fourth cup Sour cream
1 Sheet; (One half pound) thawed
frozen puff pastry, cut
into two
4 Inch squares and reserving
the rest for another use
1 cup Quartered drained marinated
artichoke hearts
10 Vineripened cherry
tomatoes; halved
1 teaspoon Fresh thyme leaves

Can be prepared in 45 minutes or less.

Preheat oven to 400 deg. F. and lightly flour a baking sheet.

In a bowl whisk together yolk, sour cream, and salt and pepper to taste.
Arrange pastry squares on baking sheet and spoon one fourth of mixture onto
center of each. Top mixture with artichokes and tomatoes. Spoon remaining
sour cream mixture over vegetables and sprinkle with thyme.

Bake tarts in middle of oven until pastry is golden, about
12 minutes.
Serves 2 as a light main course

Gourmet September 1996

Posted to EATL Digest by Jennie Craig jecraig@LANINC.COM on Apr 3,
1998