Cheesy Puff Pastry with Artichokes and Herbs
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.
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.
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