Reviewed: Apr. 18, 2009

This was a really neat concept and tasted great! We had problems with the scaling and made 6 of them which were about right for a single, hearty appetizer. Delicious! I'm going to play around with this one to adjust the filling, but I loved how almost everything could be prepped ahead of time! Definitely use sun-dried tomatoes packed in oil.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

We didn't care for this. If you're trying this recipe, please, soften your sun-dried tomatoes first. Thank you anyway!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

These are a great and very easy appetizer to make. The only issue I had with this was making it into 24 servings. The shells come 6 to a package, which means you have to cut each one into 1/4ths, and that just makes a mess out of them. I left them whole and served that way. Flavor was great and I added more sundried tomatoes for extra flavor.. very good and will use again! :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

I tried this recipe for a holiday party we were hosting. It was quite tasty and enjoyed by everyone. My only complaint is the size of the pastry shells. They are very large for an appetizer serving. I will look for a smaller puff pastry to use next time. I doubled the amount of cheese/artichoke mixture and it worked out well for the large shells. Overall they are very yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lakeside6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

Outstanding. I could not find the pepperidge farm shells, so I used pillsbury crescent rounds (cut them each in half and pressed them into the tart cups). Then put the cheese mixture in and baked them for about 7 or 8 minutes until golden brown. Fabulous mix of flavors! two pkgs of rolls gave me 32 tarts. Just the right amount when I doubled the cheese mixture!

Was this review helpful? [ YES ]
4 users found this review helpful