Tomato and Artichoke Tart
Ingredients
- 1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
- 1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
- 1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
- 1/2 cup fresh mozzarella, torn into small pieces
- 1/2 cup goat cheese crumbles
- 1 tablespoon Italian seasoning (recommended: McCormick)
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