Ingredients
All-purpose flour, for sprinkling
1
sheet frozen puff pastry (from 17.3-oz package), thawed
6
oz goat cheese, softened
3
tablespoons heavy whipping cream
1
tablespoon chopped fresh thyme leaves
2
teaspoons honey
1/4
teaspoon salt
1/8
teaspoon black pepper
1/2
cup diced roasted red bell peppers, patted dry
4
Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2
cup coarsely chopped baby arugula
1/4
cup shredded Parmesan cheese
1
tablespoon olive oil
1/8
teaspoon salt
1
tablespoon chopped toasted pine nuts
Preparation
Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.
