Tomato-Chèvre Tarts This is a quick and easy appetizer, perfect for those times when you want to spend some extra energy on the main dish and the dessert. These are best made as close to serving time as possible. Makes 8 7 oz (200 g) mushrooms, sliced ¼” (1 cm) thick 2 tbsp (30 ml) butter ½ tsp (2 mL) salt 14 oz (398 mL) whole artichokes in water, rinsed and drained 3 ½ oz (100 g) plain chèvre (goat cheese) 8 cherry tomatoes ½ cup (125 mL) basil pesto half of a 375 g pkg frozen puff pastry, defrosted overnight in the fridge chopped parsley for garnish In a medium sauté pan over medium heat, sauté the mushrooms in the butter and salt until all the moisture has evaporated from the mushrooms. Set aside. Slice the artichokes into ¼” .5 cm) slices and then halve each slice. Quarter the cherry tomatoes.
Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper. On a floured counter, roll out the puff pastry to a 13” x 9” (33 cm x 23 cm) rectangle. Using the straight edge of a ruler, trim the rectangle to 12” x 8” (30 cm x 20 cm). Using the ruler, cut the rectangle into 8 equal smaller rectangles, each 4” x 3” (10 cm x 7.5 cm). Using a spatula carefully transfer the pastry to the prepared cookie sheet spacing each rectangle about 1” (2.5 cm) apart and being careful not to stretch the dough. Top each rectangle with about 1 heaping teaspoonful of pesto, spreading the pesto to within ¾” (1.5 cm) of the edge of the pastry. Crumble over about 1 to 2 tbsp (15 to 30 mL) goat cheese. Then top each with three or four pieces of artichokes, several mushrooms and then two or three cherry tomato quarters. Bake for 15 minutes. Just before serving garnish the tarts with a sprinkle of the chopped parsley. Serve hot or at room temperature.