Shelly's Recipe

ARTICHOKE TARTLETS

Category: Quiche and Savory Tarts / Tartlettes

2 (15 oz ) pkg refrigerated pie pastry
3 eggs
1 1/2 cups heavy whipping cream
1/2 tsp salt
12 pitted ripe olives
2 (6 1/2 oz ) jars marinated artichoke hearts, drained and chopped
1 cup shredded Swiss cheese
Coarsely ground pepper

Roll pastry sheet into a 10-in. x 8-in. rectangle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from rectangle. Press pastry rounds into the bottom and up the sides of ungreased miniature muffin cups; set aside.

In a small bowl, whisk the eggs, cream and salt. Cut olive into four slices. Place 1 heaping tspful of artichokes in prepared cup; top with an olive slice and 1 tsp of cheese. Pour egg mixture into cups to within 1/4 in. of the top.

Sprinkle with pepper. Bake at 375 for 22-26 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 4 dozen.