Artichoke Tarts

If you’re looking for a dish that brings excitement to any gathering, look no further than Artichoke Tarts. I remember the first time I made these little delights for a family gathering. The aroma of the baking pastry mixed with the rich scent of cheese had everyone eagerly anticipating their first bite. I had just discovered how versatile artichokes could be, and I was thrilled to experiment with them in a new way. When it came time to serve them, the tarts were met with gasps of delight. Each bite was a celebration of flaky pastry, creamy cheese, and the unique flavor of artichokes. It’s a dish that feels fancy, yet it’s surprisingly simple to make, making it perfect for both special occasions and casual dinners.

Ingredients Overview for Artichoke Tarts

The ingredients for Artichoke Tarts are a delightful mix that work beautifully together. The base of the tart is the rough puff pastry, which provides a flaky, buttery crust that contrasts perfectly with the creamy filling. The star of the show, of course, is the artichokes – they add unique flavor and texture that elevates the entire dish.

• Rough Puff Pastry Dough: This dough is the flaky, buttery base of the tart. It creates a light and airy texture that’s essential for the perfect tart.
• BelGioioso® Crescenza-Stracchino™ Cheese: This cheese gives a creamy texture and rich flavor, making every bite indulgent.
• Fresh Thyme Leaves: The fresh herb adds an aromatic touch that complements the cheese and artichokes beautifully.
• Roasted Garlic Powder: This gives a subtle depth of flavor that enhances the overall taste profile.
• BelGioioso® Mild Provolone Cheese: Another layer of cheese that adds a delightfully mild flavor and melts beautifully.
• Artichoke Hearts: The heart of the tart, these add a unique flavor and texture that truly make the dish special.
• Large Egg: Used for the egg wash, this helps create a golden, beautiful crust.
• Water: This is mixed with the egg to create the wash that gives the crust its lovely sheen.
• Flaked Sea Salt: Essential for enhancing all the flavors in the tart.
• Cracked Black Pepper: Adds a hint of spice and complexity to the dish.
• Garnish: More flaked salt, cracked pepper, and fresh thyme leaves can be used for presentation.

How to Cook Artichoke Tarts

Cooking Artichoke Tarts is a truly enjoyable experience. The process is straightforward, and you’ll love the scent that fills your kitchen as they bake. Follow these steps to create your own delicious tarts!

1. Start by preheating your oven to 425°F (220°C). Position the oven rack in the bottom third for even heating. While the oven heats up, prepare your baking sheets by lining them with parchment paper.
2. Divide the Rough Puff Pastry Dough into two halves. Roll one half into a 12-inch square, approximately one-fourth inch thick. It’s important to keep the dough cool, so if you feel it getting warm, wrap the other half in plastic wrap and refrigerate.
3. Transfer the rolled-out dough to one of the prepared baking sheets. Using a knife, mark a one-inch border around the edges. This will help create a lovely crust that can contain the filling.
4. Now, dock the surface of the dough inside the marked perimeter with a fork. This step is crucial as it prevents the center from puffing up too much while baking. Once done, refrigerate the dough for about 20 minutes to firm it up.
5. While your dough chills, combine the Crescenza-Stracchino, thyme leaves, and roasted garlic powder in a medium bowl. Mix until it’s smooth and well combined; this will be your creamy filling.
6. Once the dough is firm, take it out of the refrigerator and spread half of the cheese mixture evenly onto the dough within the border.
7. Next, sprinkle half of the provolone cheese on top of the cheese mixture, followed by half of the drained and patted dry artichoke hearts. You want everything to be evenly distributed.
8. In a small bowl, whisk together the egg and water. Brush this egg wash onto the border of the dough to help it brown beautifully.
9. Sprinkle the border with half of the flaked sea salt and half of the cracked black pepper. This step enhances the flavor and adds a nice texture.
10. Repeat the entire process with the second half of the dough, cheese mixture, provolone, and artichokes, ensuring a balanced distribution of ingredients.
11. Carefully place the baking sheet in the preheated oven. Bake the tarts, one at a time, until they are puffed and golden brown, approximately 15 to 20 minutes.
12. Once they’re beautifully golden, remove them from the oven and let cool on the pan for about 10 minutes. This waiting period allows the filling to set a bit and makes them easier to slice.
13. Finally, serve your Artichoke Tarts warm, garnished with a sprinkle of flaked salt, cracked pepper, and fresh thyme leaves. Enjoy!

Make It Your Own

Customizing your Artichoke Tarts can be a fun adventure! Here are some tips to personalize your dish:

• Storage: Store any leftover tarts in an airtight container in the fridge for up to three days. Reheat them in the oven for a few minutes to restore their crispiness.
• Freezing: You can freeze the assembled tarts before baking. Just wrap them tightly in plastic and freeze for up to one month. Thaw in the fridge before baking.
• Pairing: Serve your tarts with a fresh salad or a side of roasted vegetables to create a complete meal.
• Herb Variations: Try adding different herbs like basil or oregano to the cheese mixture for an aromatic twist.
• Cheese Choices: Feel free to experiment with various cheeses. Feta, goat cheese, or a sharp cheddar can also make delightful fillings.

Accompaniments for Artichoke Tarts

When it comes to serving Artichoke Tarts, there are numerous delightful accompaniments that can elevate your dining experience:

• Fresh Garden Salad: A light mixed greens salad with a tangy vinaigrette pairs perfectly with the richness of the tarts.
• Sparkling Water: For a refreshing beverage, serve sparkling water with lemon or cucumber slices.
• Seasonal Fruits: Offer a platter of seasonal fruits like berries or melon to add a sweet contrast to the savory tarts.
• Buffet Style: Make these tarts a part of a buffet spread, along with a variety of appetizers, to give guests options.
• Picnic Treats: These tarts are ideal for picnics; serve them alongside other finger foods like olives, cheeses, and crackers.
• Elegant Occasions: For more formal events, consider pairing them with a creamy soup or a classic French onion soup for a comforting meal.

FAQ

Conclusion

The Artichoke Tarts are truly a delightful blend of flavors and textures, making them a standout dish for any occasion. They’re not just tasty, but also fun to make, allowing you to express your culinary creativity. I encourage you to give this recipe a try! You’ll be amazed at how simple yet impressive it is, and your friends and family will love it.

Artichoke Tarts

Indulge in the deliciousness of Artichoke Tarts, where flaky pastry meets creamy cheese and tender artichokes. Perfect for gatherings, these tarts are easy to make and utterly satisfying. Serve them warm and watch your guests smile!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizers

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 1 batch Rough Puff Pastry Dough
• 1 package BelGioioso® Crescenza-Stracchino™ Cheese divided
• 1 teaspoon Fresh Thyme Leaves
• ½ teaspoon Roasted Garlic Powder
• 1 cup Shredded BelGioioso® Mild Provolone Cheese divided
• 2 cans Quartered Artichoke Hearts drained well, patted dry, and divided
• 1 large Egg room temperature
• 1 tablespoon Water
• 1 teaspoon Flaked Sea Salt
• ½ teaspoon Cracked Black Pepper
• to taste Garnish flaked sea salt, cracked black pepper, fresh thyme leaves

Instructions

 

• Line 2 baking sheets with parchment paper.
• Divide Rough Puff Pastry Dough in half. Roll half of dough into a 12-inch square (about one-fourth inch thick). Wrap remaining dough in plastic wrap, and refrigerate until ready to use. Transfer to one prepared pan. Mark a 1-inch border from edges. Evenly dock surface of dough inside perimeter with a fork. Refrigerate until dough is firm, about 20 minutes.
• Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C).
• In a medium bowl, stir together Crescenza-Stracchino, thyme leaves, and garlic powder until smooth and well combined. Using an offset spatula, spread half of cheese mixture onto dough within border. Top with half of provolone, and half of artichokes.
• In a small bowl, whisk together egg and water. Brush onto border of dough. Sprinkle border with half of salt and pepper.
• Repeat procedure with remaining dough, remaining cheese mixture, remaining provolone, remaining artichoke hearts, egg wash, remaining salt, and remaining pepper.
• Bake, one pan at a time, until pastry is puffed and golden, 15 to 20 minutes. Garnish with salt, pepper, and thyme, if desired. Let cool on pan for 10 minutes; serve warm.

Notes

• Pro Tip: Tarts can be assembled and refrigerated up to 2 hours before baking. If you don’t want to make 2 tarts, tightly wrap the remaining portion of Rough Puff Pastry Dough in plastic wrap and freeze it for up to 1 month. Let it thaw completely in the refrigerator before using it.

Keyword artichoke tart recipe, Easy Appetizers, party snacks, puff pastry tarts