Crab and Cheese Tarts | Recipes | Cracker Barrel

Ingredients

• 2 cups (500 mL) shredded Cracker Barrel Old White Cheddar Cheese Block, divided
• 2 sheets frozen puff pastry (each 10-inch/25 cm square), thawed
• 8 oz (250 g) crabmeat
• 2 jars (170 g each) artichokes, drained well and chopped
• 2 tbsp (30 mL) finely chopped fresh chives
• 4 tsp (20 mL) Dijon mustard
• 3 cloves garlic, minced
• 2 tsp (10 mL) lemon zest
• 1/4 tsp (1 mL) each salt and pepper