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Artichoke and Herb Cheese Puff Pastry Tart Recipe

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4.1 from 78 reviews

This Artichoke Tart with Puff Pastry and Herby Cheese is a delightful savory treat featuring a flaky puff pastry base topped with a creamy blend of Boursin garlic and herb cheese, shredded mozzarella, fresh herbs, and tender artichoke halves. Baked to golden perfection and finished with Italian herb seasoning and fresh basil or parsley, it’s perfect served warm or at room temperature as an elegant appetizer or light meal.

  • Total Time: 40-45 minutes
  • Yield: 6 servings

Ingredients

Puff Pastry Base

  • 1 sheet of frozen puff pastry, defrosted
  • 1 egg (for egg wash)
  • Italian herb seasoning (to sprinkle on the outer crust border)

Cheese Mixture

  • 1½ containers of Boursin garlic and herb cheese
  • 1 tablespoon milk or cream (to smooth out the Boursin)
  • 1 cup shredded mozzarella
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil

Toppings and Garnish

  • 1 can of artichoke halves, very well drained
  • Olive oil (to drizzle)
  • Small basil leaves or chopped parsley (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking the tart.
  2. Prepare Puff Pastry: On a sheet of parchment paper, roll out the defrosted puff pastry slightly to remove any seams and even it into a rectangle shape.
  3. Score and Season Borders: Using a knife, score a border around the edge of the pastry without cutting through it. Brush the border generously with beaten egg to create an egg wash, then sprinkle Italian herb seasoning evenly over this border.
  4. Dock the Pastry: Place the parchment paper with the prepared pastry onto a baking sheet. Using a fork, prick the inner area inside the scored border all over to prevent puffing during baking.
  5. Make Cheese Filling: In a bowl, stir the Boursin garlic and herb cheese with milk or cream to achieve a smooth, creamy consistency. Add the shredded mozzarella along with chopped parsley and basil, mixing well to combine all flavors.
  6. Assemble Tart: Spread the cheese mixture evenly over the inner part of the pastry, staying within the scored border. Arrange the well-drained artichoke halves on top of the cheese mixture. Drizzle olive oil lightly over the artichokes to add richness and help with browning.
  7. Bake the Tart: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes or until the pastry is puffed and has turned a deep golden brown.
  8. Garnish and Serve: Once baked, remove the tart from the oven and let it cool slightly. Garnish with small basil leaves or additional chopped parsley. Serve warm or at room temperature.

Notes

  • Make sure the artichokes are very well drained to avoid sogginess in the tart.
  • The egg wash helps create a golden, glossy crust and acts as a glue to hold seasonings on the border.
  • You can prepare the cheese mixture ahead of time to save prep time on baking day.
  • This tart can be served as an appetizer, brunch dish, or light meal with a side salad.
  • For a vegetarian option, ensure the cheese is free from animal rennet.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/artichoke-and-herb-cheese-puff-pastry-tart-recipe/