Description
A flaky, golden puff pastry tart layered with creamy gouda, fontina, marinated artichokes, fresh herbs, and a touch of honey. Perfect as a crowd-pleasing appetizer or light lunch.
Ingredients
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten
• 1 tablespoon sesame seeds
• Freshly ground black pepper
• 1 cup shredded gouda cheese
• 1 cup shredded fontina cheese
• 3 tablespoons chopped pepperoncinis
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh thyme leaves
• 3 cloves garlic, chopped
• 1 tablespoon lemon zest
• Chili flakes, to taste
• 14 oz jar marinated artichokes, drained
• Honey, for drizzling
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Roll out one sheet of puff pastry and place on the sheet. Brush edges with beaten egg.
3. Cut four 1/2-inch strips from the second sheet and border the first. Brush borders with egg wash and sprinkle with sesame seeds and black pepper.
4. Inside the borders, layer pepperoncinis, basil, thyme, garlic, lemon zest, and a pinch of chili flakes.
5. Top with shredded gouda and fontina cheese, then layer on drained artichokes.
6. Drizzle with honey for sweetness and place in freezer for 10 minutes.
7. Bake for 25–30 minutes until golden brown, puffed, and bubbling.
8. Cool slightly before slicing and serving warm.
Notes
– Use cold puff pastry to achieve the best flaky texture.
– You can substitute gouda or fontina with mozzarella or gruyère.
– Add chopped olives or sun-dried tomatoes for extra Mediterranean flavor.
– Store leftovers in the fridge for up to 3 days in an airtight container.
– Reheat slices in a 375°F oven for 7–10 minutes to revive the crisp texture.
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3
- Sodium: 410
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 2
- Protein: 9
- Cholesterol: 52