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.

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