Artichoke Tart With Puff Pastry And Herby Cheese
Author: 
 
An elegant, easy to make savory artichoke tart.
Ingredients
sheet of frozen puff pastry, defrosted
  • 1 and a half containers of Boursin garlic and herb cheese
  • 1 cup of shredded mozzarella
  • 1 tablespoon each of chopped parsley and basil
  • a little milk or cream to smooth out the Boursin
  • 1 can of artichoke halves, very well drained
  • 1 egg for egg wash
  • Italian herb seasoning to sprinkle on the outer crust border
  • olive oil
  • small basil leaves or chopped parsley for garnish
Instructions
  1. Pre-heat oven to 425
  2. On a sheet of parchment paper, roll out the pastry slightly to get rid of the seams and to even it out into a rectangle.
  3. Score a border with a knife then egg wash the border and sprinkle the Italian seasoning all around.
  4. Place the parchment with the pastry onto a baking sheet now and prick the inner pastry with a fork all over.
  5. In a bowl add the Boursin cheese and because it's typically crumbly take some cream or milk and stir it in until it's nice and smooth.
  6. Toss in the shredded mozzarella and the fresh herbs, stir until well combined.
  7. Spread the cheese mixture all over inside the border.
  8. Top with the artichoke halves and drizzle lightly all over with olive oil.
  9. Bake 25-30 minutes or until deep golden.
  10. Garnish with small basil leaves or chopped parsley.
  11. Serve warm or at room temperature.
  12. (This recipe was inspired than adapted from Chef Sofia)
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/06/artichoke-tart-with-puff-pastry-and-herby-cheese.html