• 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.