Ingredients
2 sheets frozen puff pastry, defrosted
3 cups grated mozzarella or fontina cheese
1 can artichoke hearts, drained very well and chopped
1-3 large garlic gloves, pressed
4-6 slices prosciutto and sliced thinly
1/4 cup sundried tomatoes, finely sliced or diced
1 tsp thyme
1 tsp rosemary or sage
2 tbsp olive oil
Salt and pepper
Preparation
Preheat oven 400 F. Line a rimmed baking tray with parchment paper. Cut puff pastry along folded lines (if using different puff pastry, slice into rectangular pieces about 4-6 inches wide and as long as will fit on baking tray). Place each piece about 1-2 inches apart on baking tray. Prick dough all over with a fork so pastry does not rise. Spread cheese over dough, making sure to go all the way to the edge of the dough. Place toppings, garlic and herbs in a bowl and toss with olive oil and salt and pepper. Top cheese pastry with topping mixture and place in oven and bake until puff pastry is golden brown, about 30-35 minutes. Slice each tart into 1 1/2 inch strips and serve.
