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Artichoke and Feta Tarts
- 1/3 cup heavy cream
- 4 ounces feta, divided
- Kosher salt, freshly ground pepper
- 1 14-ounce (1 sheet) or 17.3-ounce (2 sheets) package frozen puff pastry, thawed
- All-purpose flour (for work surface)
- 2 4-ounce jars marinated artichoke hearts, drained, halved
- 2 tablespoons olive oil
- 1 large egg, beaten to blend
Directions:View on Bon Appetit
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