Savory Tomato and Turkey Tarts
Every Easter menu needs these mini turkey tarts! The savory tomato and turkey duo with the goat cheese is the perfect flavor combo for any occasion. Perfect for a holiday brunch or appetizer for dinner.
INGREDIENTS
½ (14.1-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 (4-ounce) package goat cheese
3 eggs, lightly beaten or ¾ cup egg substitute
½ cup grated Parmesan cheese
½ teaspoon kosher salt, if desired
¼ teaspoon freshly ground pepper
1½ cups JENNIE-O® GRAND CHAMPION® Oven Roasted Turkey Breast, shredded, from the service deli
1 tablespoon olive oil
½ pint cherry tomatoes
2 teaspoon chopped fresh thyme leaves
grated Parmesan cheese, if desired
DIRECTIONS
1) Place oven rack on bottom rack. Heat oven to 375°F.
2) Unroll 1 pie crust onto lightly floured surface. Roll out to 12-inch circle and cut in half lengthwise and then crosswise, creating 4 equal pieces. Press each dough quarter into and up sides of 4 (4.75-inch) mini tart pans; cutting and discarding excess dough. Refrigerate.
3) In medium bowl, combine cream cheese, goat cheese, egg, cheese, salt and pepper until smooth. Set aside.
4) In large skillet, heat oil over medium-high heat. Add tomatoes and cook 5 to 7 minutes or until blistered.
5) Spoon cheese mixture into tart pans. Top with turkey, tomatoes and thyme leaves. Bake 40 to 45 minutes or until lightly browned. Sprinkle with grated Parmesan cheese, if desired. Servings 4 to 8.
RECIPE NUTRITION INFORMATION
PER SERVING
Protein 20g
Carbohydrates 16g
Fiber 1g
Sugars 3g
Fat 14g
Cholesterol 40mg
Sodium 690mg
Saturated Fat 7g
https://www.jennieo.com/recipes/1124-savory-tomato-and-turkey-tarts
No comments:
Post a Comment