Best Artichoke And Feta Tarts Recipes

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ARTICHOKE AND FETA TARTS



Artichoke and Feta Tarts image

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.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Appetizer     Bake     Easter     Vegetarian     Quick & Easy     Mother's Day     Feta     Artichoke     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • Variations:
  • The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
  • Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
  • Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
  • Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

EASY MINI FETA AND ARTICHOKE TARTS



Easy Mini Feta and Artichoke Tarts image

These are easy appetizers for impromptu gatherings or when you want something with wine before dinner. These yummy nibbles are quick and easy and a hit with both my family and friends.

Provided by Roberta Klodt @bert21

Categories     Cheese Appetizers

Number Of Ingredients 4

1 box(es) frozen mini fillo shells ( 15 )
2 large eggs
1/2 cup(s) crumbled feta cheese
1 jar(s) (6 1/2 oz.) marinated artichoke hearts, drained and chopped

Steps:

  • Preheat oven to 350 degrees. Place the still frozen fillo shells on an ungreased baking sheet.
  • Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells.
  • Place in the preheated oven, and bake, uncovered, for 20 mins. Remove and serve.

MINI FETA AND ARTICHOKE TARTS



MINI FETA AND ARTICHOKE TARTS image

Categories     Cheese     Bake     Quick & Easy

Yield 15 mini tarts

Number Of Ingredients 4

15 frozen mini phyllo shells (1 box)
2 large eggs
1/2 cup crumbled feta cheese
1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped

Steps:

  • Preheat oven to 350 degrees. Place the (still frozen) filo shells on an ungreased baking sheet. Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells. Place in the preheated oven and bake, uncovered, for 20 minutes

ARTICHOKE AND FETA TARTS



Artichoke and Feta Tarts image

Categories     Cheese     Appetizer     Bake

Number Of Ingredients 7

1/3 cup Heavy Cream
4 ounces Feta
1/2 teaspoon Kosher Salt
1 sheet Frozen Puff Pastry
8 ounces Marinated Artichoke hearts
2 tablespoons Olive Oil
1 Egg

Steps:

  • Preheat oven 425 degrees
  • Blend Cream and 2 ounces feta in food processor until smooth; season with salt and pepper.
  • Roll out thawed puff pastry on a lightly floured surface into a 16x10" rectangle. Transfer 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 ounce feta over: drizzle with oil. Brush pasty border with egg

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Artichoke and feta tarts recipe is an excellent dish that combines the savory flavors of artichokes and feta cheese on a delicious tart crust. It's a perfect appetizer to serve during a party or event, and it is easy to make, even for beginners.

Artichokes

Artichokes are a vegetable commonly used in a variety of dishes that have a unique texture and flavor. It is a native of the Mediterranean region, and there are different types of artichokes available in the market, including the globe artichoke, Jerusalem artichokes, and sun chokes.
Health Benefits of Artichokes
Artichokes are low in calories, making them ideal for people looking to maintain a healthy diet. They are also rich in fiber, antioxidants, potassium, and magnesium. Consuming artichokes may help reduce cholesterol levels and improve digestion, among other health benefits.

Feta Cheese

Feta cheese is a tangy, crumbly cheese that originated in Greece. It is made from sheep or goat milk, and it has a salty, sharp flavor that complements the mild taste of artichokes well.
Health Benefits of Feta Cheese
Feta cheese is a good source of protein and calcium, making it an excellent choice for people looking to increase their protein intake or maintain bone health. It is lower in fat and calories than many other types of cheese, making it a healthier option for people watching their weight.

Tart Crust

The tart crust is the base of the artichoke and feta tarts recipe. It is a pastry made from flour, butter, and water, rolled out thinly and baked until golden brown. The crust provides a crunchy texture and a neutral base for the artichoke and feta filling.
Types of Tart Crusts
There are many types of tart crusts, including pâte sucrée, which is a sweet crust used for desserts, and pâte brisée, which is a basic crust used for savory tarts like the artichoke and feta tarts recipe.

Preparing Artichokes for the Tarts

Preparing artichokes for the tarts involves removing the tough outer leaves and the fuzzy choke, leaving only the tender artichoke heart. The artichokes can be boiled, steamed, or roasted before being added to the tart filling.
Tips for Preparing Artichokes
When preparing artichokes, it is important to use a sharp knife and work quickly as the artichokes can turn brown and lose their flavor if left exposed to air for too long. It's also a good idea to keep a bowl of water with lemon juice nearby to prevent the artichokes from browning.

Combining Artichokes and Feta Cheese

To make the filling for the artichoke and feta tarts, the cooked artichokes are combined with crumbled feta cheese, eggs, cream, and seasonings like salt, pepper, and garlic powder. The mixture is then poured into the tart crust and baked until set.
Tips for Combining Artichokes and Feta Cheese
When combining the artichokes and feta cheese, it's important not to overmix the filling as this can make it tough and rubbery. Instead, gently fold the ingredients together until just combined.

Conclusion

In conclusion, the artichoke and feta tarts recipe is a delicious and easy way to enjoy the flavors of two savory ingredients. Artichokes provide a unique texture and flavor, while feta cheese adds a tangy kick to the dish. The tart crust provides a crunchy texture and a neutral base for the filling. With a few tips and tricks, anyone can make this tasty appetizer for their next party or event.

Valuable Tips for Making Artichoke and Feta Tarts Recipes

Artichoke and feta tarts are a delicious and easy-to-make appetizer that is always a crowd-pleaser. These tarts are perfect for any occasion, whether it's a dinner party, a holiday gathering, or simply an evening in with friends or family. With a few valuable tips, you can make the most delicious and impressive artichoke and feta tarts that your guests will adore.
1. Choose the right pastry
When making artichoke and feta tarts, it's important to choose the right pastry. Filo pastry is a popular choice for these tarts as it is light and crispy, and complements the flavors of the artichokes and feta perfectly. However, puff pastry can also be used if you prefer a richer and more buttery flavor. Whichever pastry you choose, be sure to roll it out carefully and cut it into the right size and shape for your tart tins.
2. Use high-quality ingredients
To make the most delicious artichoke and feta tarts, it's important to use high-quality ingredients. Choose fresh artichokes for the best flavor and texture, and look for feta cheese that is creamy and tangy. Don't skimp on the herbs and spices either – fresh thyme, oregano, and black pepper will make all the difference in elevating the flavor of your tarts.
3. Don't overfill your tarts
One common mistake when making artichoke and feta tarts is overfilling them. While it's tempting to stuff as much filling as possible into each tart, this can result in them becoming soggy and messy. Instead, aim to fill your tarts to around two-thirds full, leaving some room for the pastry to rise and crisp up.
4. Pre-cook your artichokes
It's important to pre-cook your artichokes before adding them to your tart filling. This will ensure that they are tender and flavorful, and will prevent them from being too tough or chewy in your finished tarts. To cook your artichokes, simply steam or boil them until they are tender, then drain and chop them into small pieces.
5. Mix up your flavors
While artichokes and feta are a classic combination in these tarts, there are plenty of other ingredients you can add to mix up the flavors. Sun-dried tomatoes, roasted peppers, and spinach are all delicious additions that will add extra depth and color to your tarts. Experiment with different combinations to find your perfect flavor.
6. Brush your tarts with egg wash
To ensure that your tarts come out crispy and golden, it's important to brush them with egg wash before baking. This will give them a lovely sheen and help them to puff up and become crispy in the oven. To make an egg wash, simply whisk together an egg and a splash of milk or water, then brush it over the tops of your tarts before baking.
7. Serve warm or cold
Artichoke and feta tarts can be served either warm or cold depending on your preference. If you're serving them warm, be sure to let them cool slightly before removing them from the tart tins, and serve them with a dollop of sour cream or Greek yogurt for a tangy finish. If you're serving them cold, simply chill them in the fridge for a few hours before serving, and garnish them with fresh herbs or chopped nuts for extra crunch and flavor.
8. Store and reheat properly
If you have any leftover artichoke and feta tarts, be sure to store them in an airtight container in the fridge. They will keep for up to three days, and can be reheated in the oven for 10-15 minutes to crisp them up again before serving. Just be sure to let them cool slightly before eating to avoid any burns. With these valuable tips, you can make the most delicious and impressive artichoke and feta tarts that everyone will love. Whether you're serving them at a dinner party or just for a quick and easy appetizer, these tarts are sure to be a hit every time.

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