Artichoke Heart & Escargot Tartlets with Bitter Greens

Instructions

1. 1

   Preheat oven to 400°F (200°C). Lightly grease a baking sheet.

   ~5 min
2. 2

   Thaw puff pastry according to package directions. Unroll and cut each sheet into 6 equal squares.

   ~5 min
3. 3

   In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

   ~2 min
4. 4

   Add escargots and chopped artichoke hearts to the saucepan. Cook for 2-3 minutes until heated through. Stir in lemon zest, chopped parsley, salt, and pepper. Remove from heat.

   ~5 min
5. 5

   Finely chop the radicchio and endive. In a separate bowl, toss the chopped greens with olive oil.

   ~3 min
6. 6

   Place one puff pastry square on the prepared baking sheet. Spoon a small amount of the escargot and artichoke mixture into the center of each square. Top with a pinch of the dressed bitter greens.

   ~5 min
7. 7

   Fold the corners of the puff pastry towards the center, creating a tartlet shape. Brush the pastry with the beaten egg for an egg wash.

   ~3 min
8. 8

   Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed.

   ~20 min
9. 9

   Serve immediately.