Name: Artichoke Gouda Tart Recipe
Prep time: 15 min
Cook time: PT-489401H51M14S
Total time: PT-489401H51M14S
Cuisine: Mediterranean
Ingredients: 2 sheets frozen puff pastry, thawed; 1 egg, beaten; 1 tablespoon sesame seeds; black pepper, to taste; 1 cup shredded gouda cheese; 1 cup shredded fontina cheese; 3 tablespoons chopped peppercinis; 1/4 cup chopped fresh basil; 2 tablespoons fresh thyme leaves; 3 cloves garlic, chopped; 1 tbsp lemon zest; chili flakes, to taste; 1 jar (14 ounce or two 7.5 oz jars) marinated artichokes, drained; honey, for drizzling

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Introduction

This Artichoke Gouda Tart is a delightful combination of flaky puff pastry, melted cheeses, and tangy marinated artichokes. Infused with fresh herbs and a touch of honey, it makes a perfect appetizer or light meal that’s both elegant and easy to prepare.

The image shows a golden puff pastry tart cut into four pieces on a white marbled surface. The tart has a thick, flaky crust sprinkled with sesame seeds and toasted to a deep golden brown. Inside, there are two layers: a smooth, melted cheese layer that is creamy white with hints of browning, topped with artichoke heart wedges that are light yellow-green, and scattered with finely chopped green herbs. The cheese is gooey and stretches slightly between the cut pieces. Around the tart, there are fresh herb sprigs and a spoon with some oil nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon sesame seeds
Black pepper, to taste
1 cup shredded gouda cheese
1 cup shredded fontina cheese
3 tablespoons chopped peppercinis
1/4 cup chopped fresh basil
2 tablespoons fresh thyme leaves
3 cloves garlic, chopped
1 tablespoon lemon zest
Chili flakes, to taste
1 jar (14 ounce or two 7.5 oz jars) marinated artichokes, drained
Honey, for drizzling

Instructions

Step 1: Preheat your oven to 425° F and line a baking sheet with parchment paper.
Step 2: Roll out one sheet of thawed puff pastry slightly to stretch it, then transfer it to the prepared baking sheet. Brush the edges with beaten egg.
Step 3: Cut the second sheet of puff pastry into four strips about 1/2 inch wide. Place these strips around the edges of the larger pastry sheet, pressing gently to adhere. Brush the edges again with beaten egg.
Step 4: Sprinkle sesame seeds and black pepper over the brushed edges. Prick the inside of the pastry within the border all over with a fork to prevent puffing.
Step 5: Inside the borders, evenly distribute the chopped peppercinis, fresh basil, thyme leaves, garlic, lemon zest, and chili flakes.
Step 6: Sprinkle the shredded gouda and fontina cheeses evenly over the arranged herbs and spices.
Step 7: Scatter the drained marinated artichokes on top and drizzle lightly with honey for a touch of sweetness.
Step 8: Place the tart in the freezer for 10 minutes to firm up the pastry before baking.
Step 9: Bake for 25 to 30 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.

Tips & Variations

For extra crunch, sprinkle some toasted pine nuts or walnuts on top just before serving.
Swap out the fontina cheese for mozzarella if you prefer a milder flavor.
If you like a spicier tart, increase the amount of chili flakes or add a drizzle of hot honey instead of regular honey.
Make sure to thaw the puff pastry enough to roll it easily but keep it cold to maintain flakiness.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. To reheat, place the tart on a baking sheet in a 350° F oven for 8-10 minutes until warmed through and the crust is crisp again. Avoid microwaving to keep the pastry flaky.

How to Serve

The image shows a golden brown puff pastry tart cut into four pieces, with thick, flaky edges sprinkled with sesame seeds and herbs. Inside the crust, there are two main layers: a smooth melted cheese layer that stretches slightly between the cut pieces, topped with tender, pale-green artichoke hearts scattered evenly along with bright green chopped herbs. The tart rests on a white marbled surface, and fresh herb sprigs and a spoon with honey are nearby, adding a fresh and rustic look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of marinated ones?

While fresh artichokes can be used, they require more preparation and cooking time. Marinated artichokes provide a convenient tangy flavor and are ready to use straight from the jar, making the tart easier to assemble.

Is it necessary to chill the tart before baking?

Chilling the tart for 10 minutes helps the pastry firm up, preventing it from puffing excessively or losing shape during baking. It improves the overall texture and presentation.