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!
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.