Crab and Artichoke Tarts

Ingredients

• 6 ounces artichoke hearts canned drained chopped
• 0.3 cup cream cheese softened
• 3 tablespoons flour all-purpose
• 1 pinch garlic powder to taste
• 3  green onions finely chopped
• 8 servings ground pepper black to taste
• 10 ounces lump crab meat 
• 0.3 cup parmesan cheese grated
• 1  bell pepper red finely chopped
• 4 inch phyllo tart shells frozen thawed

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
3. Spoon crabmeat mixture evenly into tart shells.
4. Place filled shells on a baking sheet.
5. Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.