Rosemary and Artichoke Tart
As much as I love undertaking a project or elaborate recipes in baking or cooking, sometimes shortcuts are efficient to get food on the table. Specially, when you have guests coming over you want some easy recipes. This tart is exactly same kind of dish.
The magic of having a puff pastry sheet lying in your freezer is the best thing ever. You can thaw it in 20 mins and bake something impressive.
You can use it to make savory or sweet dishes.
I made this tart out of experimenting something new. The ingredients are not unusual, everything can be found in your pantry other than artichokes.
Yes, I know people don’t store artichokes. Do you like artichokes. I love artichokes so much. I love to add them to salads, pizza or just eat them as a snack. If there are artichokes on the menu at any restaurant, I am ordering them. I love to buy artichokes hearts pre-packaged from whole foods. They have herbs in them and are more flavorful then the ones that comes jarred. But I have successfully used types of both artichoke hearts. This recipe is not made from fresh artichokes. You need marinated artichoke hearts.
It has four set of ingredients.
1.Puff pastry sheet as the base.
2. Sauce is made from mayonnaise and tomato sauce.
3. Artichoke Hearts
4. Cheese and seasonings.
You need to thaw the puff pastry for 20 mins. While it is thawing, prepare the artichoke filling.
Then it takes 25 minutes to bake.
Recently, during work from home this type of tart has become our lunch. You can serve this tart for appetizer or a side dish for gatherings. Serve it with some salad on the side and it can become lunch or dinner. Just one bowl to mix the filling and one sheet to bake.
Rosemary Artichoke Tart
Ingredients
- 2 cups artichoke hearts preferably with herbs
- ½ cup mayo
- ½ tomato sauce thick variety
- 1 sheet of puff pastry ½ of 17.03 oz. pack Pepperidge farms
- 1 tsp Italian seasoning
- 1 tbsp fresh rosemary
- ½ cup gruyere or gouda cheese
- ¼ cup pecorino or parmesan cheese
- 1/2 tsp Pepper
- Salt to taste
Instructions
- Thaw puff pastry as per package directions. 20 minutes is good enough.
- Pre-heat oven to 400 F .
- Chop artichoke hearts.
- In a bowl, take the tomato sauce, mayonnaise, seasonings, chopped fresh rosemary, salt and pepper. Stir everything. Add chopped artichoke hearts.
- Add half of the cheese in this mix. Leave some to sprinkle on top. Mix everything well.
- Carefully unfold the puff pastry sheets on a lightly floured surface, roll out puff pastry just a little bit. Line baking sheet with parchment paper.
- With a sharp knife, score the pastry about ¼ inch from the edges to create a border (be careful not to cut all the way through). Transfer it to the baking sheet.
- Spread the artichoke filling evenly on the pastry inside the scored border.
- Sprinkle leftover cheese.
- Bake the tart for 20-25 minutes, or until the crust is puffed up and golden brown.
- Remove it and cool it on a wire rack for 5 minutes before cutting.
- Serve warm or at room temperature.
Notes
- Tart taste best when it is baked.
- After the puff pastry has thawed, you will be able to easily unfold it. (I would not recommend unfolding it when it is frozen, or it will tear).
- Use thick variety of tomato sauce and add a pinch of sugar if it is sour.
XO, Devangi