If you’re craving a savory appetizer that’s both indulgent and elegant, this Cheesy Puff Pastry with Artichokes and Herbs is a must-try. The flaky puff pastry serves as the perfect base for layers of melted gouda and fontina cheeses, pepperoncini for a bit of tang, fresh herbs for a burst of flavor, and marinated artichokes for that Mediterranean flair. Finished with a drizzle of honey, this tart strikes the perfect balance of sweet, savory, and tangy. Whether you’re hosting a dinner party or looking for a quick snack to impress guests, this puff pastry tart will be the star of the table.
Why This Recipe is Perfect for You
This recipe is perfect for anyone who loves combining bold flavors with simple preparation. Using frozen puff pastry saves time, while the mix of gouda, fontina, artichokes, and fresh herbs creates a rich and complex flavor profile. It’s also highly versatile—whether served as an appetizer or a light snack, it’s guaranteed to impress. Plus, the touch of honey adds a delightful sweetness that contrasts beautifully with the salty, cheesy filling.
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
Directions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Prepare the Puff Pastry
Lightly roll out one sheet of thawed puff pastry to stretch it slightly, then transfer it to the prepared baking sheet. This will be the base for your tart.
Brush the edges of the pastry with beaten egg. This will help the pastry strips adhere and give the edges a golden finish when baked.
Take the second sheet of pastry and cut four strips, each about ½ inch wide. These strips will create a border for the tart. Attach them to the edges of the first sheet, pressing down gently to form a raised border.
Brush the borders with more egg and sprinkle with sesame seeds and freshly ground black pepper. This will add texture and flavor to the crust. Prick the inside of the pastry with a fork to prevent it from puffing up too much while baking.
3. Assemble the Toppings
Inside the puff pastry borders, evenly distribute the chopped pepperoncinis, basil, thyme, garlic, lemon zest, and a pinch of chili flakes. These ingredients will infuse the tart with fresh, herbaceous, and tangy flavors.
Next, sprinkle the gouda and fontina cheeses over the herbs and spices. The combination of these cheeses will melt into a rich, gooey layer of goodness.
Top the tart with the drained artichokes, spreading them evenly. For a subtle sweetness that complements the savory flavors, drizzle a bit of honey over the entire tart.
4. Chill and Bake
Before baking, place the assembled tart in the freezer for 10 minutes. This step helps the puff pastry firm up and ensures that it bakes evenly.
After chilling, bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
5. Serve
Once baked, allow the tart to cool slightly before slicing and serving. Garnish with a drizzle of honey for an extra touch of sweetness, and sprinkle with additional fresh herbs if desired. This tart is perfect as a savory appetizer, light snack, or even a quick lunch.
Kitchen Equipment Needed
- Rolling pin for lightly stretching the puff pastry
- Baking sheet lined with parchment paper
- Small bowl for the egg wash
- Sharp knife for slicing the artichokes, garlic, and herbs
- Fork for pricking the pastry
Tips and Shortcuts
- Frozen Puff Pastry Tip: Always make sure to thaw the puff pastry in the refrigerator for a few hours before using. If it gets too warm, it may become sticky and harder to work with.
- Cheese Alternatives: If you don’t have gouda or fontina on hand, you can substitute with mozzarella, Gruyere, or sharp cheddar. Just make sure to use a cheese that melts well.
- Extra Crispy Edges: For even crispier puff pastry edges, brush the borders with a bit of melted butter in addition to the egg wash.
Recipe Swaps and Variations
- Add Protein: For a heartier tart, consider adding cooked bacon, prosciutto, or even grilled chicken on top of the cheese before baking.
- Vegan Option: Use a vegan puff pastry, replace the cheeses with plant-based alternatives, and swap the honey for agave syrup or maple syrup.
- Different Veggies: If you’re not a fan of artichokes, try topping the tart with roasted red peppers, zucchini, or asparagus for a fresh twist.
How to Store Leftovers
Store any leftover Cheesy Puff Pastry with Artichokes and Herbs in an airtight container in the refrigerator for up to 2 days. To reheat, place the tart on a baking sheet and warm it in a 350°F (175°C) oven for about 10 minutes until heated through and crispy again.
Food and Drink Pairings
This cheesy puff pastry pairs wonderfully with a crisp, refreshing glass of Sauvignon Blanc or a light Chardonnay. The acidity of the wine complements the richness of the cheese and the sweetness of the honey. For a non-alcoholic option, try serving the tart with a sparkling water infused with lemon and fresh herbs.
For sides, consider pairing this tart with a simple green salad or a tomato and cucumber salad to balance the richness of the pastry.
Frequently Asked Questions (FAQ)
Q: Can I make the tart ahead of time?
A: Yes! You can assemble the tart ahead of time and store it in the refrigerator for up to 4 hours before baking. Just be sure to bake it straight from the fridge for the best results.
Q: Can I use frozen artichokes instead of marinated ones?
A: Absolutely! If using frozen artichokes, just thaw and drain them thoroughly before adding to the tart.
Q: Can I make this tart gluten-free?
A: You can make this tart gluten-free by using a gluten-free puff pastry. Many grocery stores carry gluten-free options that work just as well in this recipe.
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Cheesy Puff Pastry with Artichokes and Herbs
Equipment
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 pepperoncini’s
- 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 pepperoncini’s, 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.
