Artichoke And Feta Tarts
These puff pastry tarts are a delightful combination of creamy feta, marinated artichokes, and flavorful olive oil. The golden brown, flaky pastry serves as the perfect base for the rich and savory toppings, making these tarts a delicious treat that can be enjoyed warm or at room temperature. This recipe is a great option for a quick and impressive appetizer or light meal that is sure to satisfy your taste buds.
— Constant Cookbook
Ingredients
- 1/3 heavy cream
- 4 feta, divided
- Kosher salt, freshly ground pepper
- 1 14-ounce (1 sheet) or 17.3-ounce (2 sheets) package frozen puff pastry, thawed
- All-purpose flour (for work surface)
- 2 4-ounce jars marinated artichoke hearts, drained, halved
- 2 olive oil
- 1 large egg, beaten to blend
Instructions
- Preheat oven to 425°. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10-inch rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
- DO AHEAD: Tart can be made 2 hours ahead. Let stand at room temperature.
Yield
6 servings
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