Please consult the OU's guidelines for checking fruits and vegetables.

Artichoke & Herb Cheese Tarts
Artichoke & Herb Cheese Tarts Modified from | Dairy
1 hour, 55 minutes 50 minutes
45 minutes
20 minutes
24 servings

  • 1 (17.3 oz.) package Pepperidge Farm Puff Pastry
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup shredded Mozzarella cheese
  • 1 cup freshly-grated Parmesan cheese
  • 1 (14 oz.) can artichoke hearts
  • ½ cup diced roasted sweet red pepper
  • ¼ cup chopped fresh parsley

  1. Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle.
  2. Heat the oven to 400°F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
  3. Stir the cream cheese, mozzarella cheese, and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Drain and chop the artichoke hearts. Stir in the artichokes, red pepper and parsley. Season to taste.
  4. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.
  5. Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
  6. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.

Kashrut Instructions


DESCRIPTION: Artichokes are ball shaped vegetables, about the same size as a tennis ball. They consist of many thick leaves concentrically arranged to form a rosette. These leaves stem from a solid base. Heart of artichoke refers to the base with layers of the innermost center leaves which are edible.

INFESTATION: Insect prone vegetables, such as artichokes, broccoli and spinach, are not made permissible by the freezing process. It is therefore recommended that these vegetables be purchased only when bearing proper kosher certification, as they are most difficult to check thoroughly.


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.