Description
Indulge in our Cheesy Puff Pastry with Artichokes and Herbs—flaky, savory, and bursting with flavor, perfect for appetizers or snacks!
Ingredients
2 sheets of frozen puff pastry, thawed
1 egg, beaten
1 tablespoon sesame seeds
Freshly ground black pepper
1 cup shredded gouda cheese
1 cup shredded fontina cheese
3 tablespoons chopped pepperoncinis
¼ cup fresh basil, chopped
2 tablespoons fresh thyme leaves
3 cloves garlic, chopped
1 tablespoon lemon zest
Chili flakes, to taste
14 oz jar marinated artichokes, drained (or two smaller 7.5 oz jars)
Honey, for drizzling
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the Puff Pastry:
Lightly roll out one sheet of puff pastry to stretch it, then transfer it to the prepared baking sheet.
Brush the edges with the beaten egg.
Take the second sheet of pastry and cut four strips, about ½ inch wide each.
Attach these strips to the edges of the first sheet, forming a border.
Brush the borders with more egg and sprinkle with sesame seeds and black pepper.
Prick the inside of the pastry with a fork to prevent it from puffing up too much.
Assemble the Toppings:
Inside the puff pastry borders, evenly distribute the pepperoncinis, basil, thyme, garlic, lemon zest, and a pinch of chili flakes.
Sprinkle the gouda and fontina cheeses over the top.
Add the drained artichokes, and drizzle a bit of honey over the whole tart for a hint of sweetness.
Chill and Bake:
Place the assembled tart in the freezer for 10 minutes to firm up.
After chilling, bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
Serve:
Once baked, allow the tart to cool slightly before serving. It’s perfect as a savory appetizer or light snack.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal