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

Ingredients

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.