Ingredients 8 Ready Baked Tart Shells 1 Roasted Red Pepper, drained, pat dry and coarsely chopped 2 Roasted Artichokes in oil, quartered 3 to 4 Regular Size Bocconcini Cheese, sliced thickly 8 Cherry Tomatoes, halved Fresh Mint Leaves Sea Salt to taste Freshly ground pepper to taste Method Preheat oven to 375°F. Bake the tart shells according to the package instructions. To assemble: Fill each tart shell with chopped red pepper. Top with cheese, artichoke and tomato. Then season with salt and pepper and drizzle a little oil from the artichoke jar. Bake the tart for about 10 minutes or until the cheese has melted. Transfer the tart to a wire rack and let cool for 2 to 3 minutes. Garnish each tart with mint leaves, a pinch of pepper and serve immediately. |