Calling all artichoke lovers!
You must make this savory puff pastry, layered with a filling of creamy, herby cheese and topped with artichoke hearts. It’s simple, elegant and full of flavor.
This artichoke tart can easily be served as a main, for brunch, a side or an appetizer. Easy enough for a week day meal as well as the weekend.
I want to stress how simple this is to make because you’re going to be using good old fashioned frozen store-bought puff pastry, some Boursin cheese and canned artichoke hearts.
There’s also shredded mozzarella into the mix along with some fresh herbs to bump up the flavor even more, just make sure you drain those artichokes well!
I place the artichoke halves onto a paper towel and typically change out the towel a couple of times just to make sure no moisture is clinging unto them.
Serve this warm or at room temperature with a fresh salad of your choice.
A crunchy, buttery crust with a delicious cheese center topped with tender, melt in your mouth artichokes, you can’t get better than that!
- 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
- Pre-heat oven to 425
- 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.
- Score a border with a knife then egg wash the border and sprinkle the Italian seasoning all around.
- Place the parchment with the pastry onto a baking sheet now and prick the inner pastry with a fork all over.
- 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.
- Toss in the shredded mozzarella and the fresh herbs, stir until well combined.
- Spread the cheese mixture all over inside the border.
- Top with the artichoke halves and drizzle lightly all over with olive oil.
- Bake 25-30 minutes or until deep golden.
- Garnish with small basil leaves or chopped parsley.
- Serve warm or at room temperature.
- (This recipe was inspired than adapted from Chef Sofia)
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
