1/4 cup sour cream
1sheet (1 pound) thawed frozen puff pastry, cut into 2 (4-inch) squares
1cup quartered, drained marinated artichoke hearts
10 vine-ripened Chef Jeff Red Husky Cherry tomatoes, halved
1 teaspoon fresh thyme leaves
Preheat oven to 400 degrees F. Lightly flour a baking sheet.
In a bowl, whisk together yolk and sour cream, season with salt and pepper. Arrange pastry squares on baking sheet and spoon 1/4 of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
Bake tarts in middle of oven until pastry is golden, about 12 minutes.
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings