Welcome!

Here you will find information about our upcoming dinner parties, including dates/times, themes, and locations. All of our recipes will also be posted here so you can recreate some of your favorite dishes and also post your comments. Feel free to tell someone how much you love their Grandmother's famous pie recipe or share a fabulous variation that you tried and enjoyed. This is also a place to discuss theme ideas, start a random food related/unrelated discussion and just catch up on conversations from a recent dinner party! Enjoy!!

Upcoming Dinner Party

When: October 13, 2008 @ 7 PM

Where: Elissa's apartment (see evite for address or call Pam)

Theme: Fresh fall favorites (think about seasonal produce) or Halloween

Monday, August 11, 2008

Tomato and Artichoke Tart

Submitted by Pamela Shurkin

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

INGREDIENTS
  • 1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
  • 1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
  • 1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
  • 1/2 cup fresh mozzarella, torn into small pieces
  • 1/2 cup goat cheese crumbles
  • 1 tablespoon Italian seasoning (recommended: McCormick)
DIRECTIONS

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.

Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.

Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.

Cut into serving potions and serve hot.
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1 comment:

Pam said...

FYI - I substituted feta for the goat cheese.

August 11, 2008 at 1:09 PM

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