Rosemary Artichoke Tart
Easy and delicious tart made with store-bought pastry and filled with artichokes, rosemary and cheese. Serve it as an appetizer or lunch with a side of salad.
Servings: 8 servings
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.