Artichoke Gouda Tart: A Savory Delight with a Hint of Sweetness

Looking for a savory, flaky, and cheese-filled appetizer that’s sure to impress? This Artichoke Gouda Tart is the perfect combination of rich, cheesy goodness with the tangy flavor of marinated artichokes, fresh herbs, and a touch of sweetness from honey. The puff pastry base creates a buttery, crisp crust that pairs beautifully with the toppings, making this tart a standout dish for any occasion. Whether you’re hosting a dinner party or looking for a unique appetizer, this tart is a must-try!

Ingredients:

For the Tart:

• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten
• 1 tbsp sesame seeds
• Freshly ground black pepper
• 1 cup shredded Gouda cheese
• 1 cup shredded Fontina cheese
• 3 tbsp chopped pepperoncinis
• ¼ cup chopped fresh basil
• 2 tbsp fresh thyme leaves
• 3 cloves garlic, chopped
• 1 tbsp lemon zest
• Chili flakes (to taste)
• 1 jar (14 oz) marinated artichokes, drained (or two 7.5 oz jars)
• Honey, for drizzling

Directions:

Step 1: Prepare the Puff Pastry

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Roll out 1 sheet of puff pastry to stretch it slightly, then transfer it to the prepared baking sheet.
• Brush the edges of the pastry with beaten egg to create a glossy finish.
• Take the second sheet of puff pastry and cut it into 4 strips, each about ½ inch wide. Press these strips around the edges of the larger sheet to create a raised border for the tart.
• Brush the edges of the pastry with the beaten egg again and sprinkle with 1 tbsp sesame seeds and freshly ground black pepper.
• Prick the inside of the pastry (within the borders) all over with a fork to prevent it from puffing too much during baking.

Step 2: Add the Toppings

• Inside the pastry border, evenly distribute the 3 tbsp chopped pepperoncinis, ¼ cup chopped fresh basil, 2 tbsp fresh thyme leaves, 3 cloves garlic, 1 tbsp lemon zest, and a pinch of chili flakes for a hint of heat.
• Sprinkle the 1 cup shredded Gouda cheese and 1 cup shredded Fontina cheese evenly over the herbs and spices.
• Arrange the drained artichokes on top, ensuring they are spread evenly across the tart.
• Lightly drizzle the tart with honey for a subtle sweetness that complements the savory flavors.
• Place the tart in the freezer for 10 minutes to chill before baking. This helps the puff pastry retain its shape and ensures a flaky crust.

Step 3: Bake the Tart

• Bake the tart in the preheated oven for 25-30 minutes, or until the puff pastry is golden and the cheese is melted and bubbly.
• Remove the tart from the oven and allow it to cool slightly before slicing and serving.

Recipe Tips:

• Cheese Options: Gouda and Fontina are perfect for their meltability and rich flavor, but you can swap them with other cheeses like Gruyère or mozzarella if you prefer.
• Artichoke Tip: Be sure to drain the artichokes well to prevent any excess moisture from making the tart soggy.
• Serving Suggestions: This tart makes a fantastic appetizer for dinner parties or can be served as a light lunch with a fresh salad on the side.

Recipe Information:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 45 minutes
• Calories: 380 kcal per serving
• Servings: 6-8 slices

This Artichoke Gouda Tart is a beautiful balance of crispy puff pastry, savory cheeses, and tangy artichokes, all enhanced by fresh herbs and a hint of honey. It’s easy to make, yet impressive enough to serve at a gathering, offering layers of flavor that everyone will love.

Artichoke Gouda Tart

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6-8 1x

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Description

This Artichoke Gouda Tart is the perfect combination of rich, savory flavors and crispy puff pastry. The marinated artichokes add a delightful tang, while the melted Gouda and Fontina cheeses bring a creamy, indulgent texture. Fresh basil, thyme, garlic, and lemon zest give the tart a burst of herbaceous brightness, balanced with a light drizzle of honey that adds just the right amount of sweetness.

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Ingredients

Scale 1x2x3x

2 sheets frozen puff pastry, thawed
1 egg, beaten
1 tbsp sesame seeds
Freshly ground black pepper
1 cup shredded Gouda cheese
1 cup shredded Fontina cheese
3 tbsp chopped pepperoncinis
¼ cup chopped fresh basil
2 tbsp fresh thyme leaves
3 cloves garlic, chopped
1 tbsp lemon zest
Chili flakes (to taste)
1 jar (14 oz) marinated artichokes, drained (or two 7.5 oz jars)
Honey, for drizzling

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Instructions

Step 1: Prepare the Puff Pastry
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Roll out one sheet of puff pastry to stretch it slightly, then transfer it to the prepared baking sheet. Brush the edges with the beaten egg.
Cut the second sheet of puff pastry into 4 strips, each about ½ inch wide. Press these strips around the edges of the larger sheet to create a border. Brush the edges with the egg and sprinkle with sesame seeds and freshly ground black pepper.
Prick the inside of the pastry (within the borders) all over with a fork to prevent it from puffing too much during baking.
Step 2: Add the Toppings
Inside the pastry border, evenly distribute the chopped pepperoncinis, basil, thyme, garlic, lemon zest, and chili flakes.
Sprinkle the shredded Gouda and Fontina cheeses evenly over the herbs.
Arrange the drained artichokes on top and lightly drizzle honey over the tart.
Place the tart in the freezer for 10 minutes to chill.
Step 3: Bake the Tart
Bake the tart in the preheated oven for 25-30 minutes, or until the puff pastry is golden and the cheese is melted and bubbly.
Remove the tart from the oven and allow it to cool slightly before slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes

Nutrition

• Calories: 380