Lunch: Artichoke and Feta Tarts

Recipe by /contributors/bon-appetit-test-kitchen This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.

Ingredients

1/3 cup heavy cream
4 ounces 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 tablespoons olive oil
1 large egg, beaten to blend

Instructions

Preheat oven to 425 °F. 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" 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" 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 °F 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.

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