Artichoke Gouda Tart Recipe
A savory Artichoke Gouda Tart featuring flaky puff pastry topped with a flavorful blend of gouda and fontina cheeses, marinated artichokes, fresh herbs, and a hint of spice from peppercinis and chili flakes. This elegant tart is finished with a drizzle of honey for a subtle sweetness, making it perfect for appetizers or a light meal.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Pastry and Topping Base
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon sesame seeds
- black pepper, to taste
Cheese
- 1 cup shredded gouda cheese
- 1 cup shredded fontina cheese
Vegetables and Herbs
- 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
Finishing
- honey, for drizzling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425° F (220° C) and line a baking sheet with parchment paper to prevent sticking and aid in even baking.
- Prepare the Puff Pastry Base: Slightly roll out one sheet of thawed puff pastry to stretch it a bit and then transfer it onto the prepared baking sheet. Brush the edges of this sheet with the beaten egg.
- Create Pastry Border: Take the second sheet of puff pastry and cut four strips approximately 1/2 inch wide. Arrange these strips around the edges of the larger pastry sheet, pressing firmly to adhere. Brush the edges once more with the beaten egg, then sprinkle sesame seeds and black pepper over the edges. Prick the interior of the pastry base all over with a fork to prevent puffing irregularly.
- Add Toppings: Within the pastry border, evenly scatter chopped peppercinis, fresh basil, thyme leaves, chopped garlic, lemon zest, and a pinch of chili flakes. Next, sprinkle the shredded gouda and fontina cheeses evenly on top. Finally, distribute the drained marinated artichokes and lightly drizzle with a squeeze of honey for a subtle sweetness.
- Chill Before Baking: Place the assembled tart in the freezer for 10 minutes to help the pastry hold its shape during baking.
- Bake the Tart: Bake in the preheated oven for 25-30 minutes, or until the puff pastry edges are golden brown and the cheese has melted thoroughly.
Notes
- Use chilled puff pastry and keep it cold until ready to bake for best results.
- Adjust the amount of chili flakes and peppercinis according to your preferred spice level.
- Drizzling honey adds a nice balance to the savory and spicy toppings, but can be omitted if preferred.
- Serve warm for the best texture and flavor experience.
- This tart can be made ahead and reheated gently before serving.
Keywords: Artichoke tart, gouda cheese tart, puff pastry tart, savory tart, Mediterranean appetizer, cheese and artichoke tart
Find it online: https://freshrecipehub.com/artichoke-gouda-tart-recipe/
