Artichoke Pastry Puffs

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 2 (225 g) packages frozen mini tart shells
• 8 ounces block cream cheese
• 1/3 cup mayonnaise or 1/3 cup regular sour cream
• 1/4 cup freshly grated parmesan cheese or 1/4 cup asiago cheese
• 6 ounces bottle marinated artichoke hearts, well drained
• 1/2 teaspoon dried dill
• 1/2 teaspoon tabasco sauce (optional)
• 2 large whole roasted red peppers

Recipe

• 1 position oven rack on bottom shelf. preheat oven to 375f (190c). place frozen shells on a rimmed baking sheet. cut cream cheese into cubes and place in a food processor with mayonnaise. whirl until fairly smooth. add parmesan, artichokes, dillweed and tabasco. pulse, scraping down side occasionally, just until evenly mixed but still chunky.
• 2 pat peppers dry. finely chop 1 pepper. stir into artichoke mixture just until evenly distributed. scoop about 1 tbsp (15 ml) of mixture into each shell. you don't have to smooth tops.
• 3 bake on bottom rack of preheated oven until pastry is golden and filling starts to turn light brown, 18 to 20 minutes. 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 temperature.