Artichoke Gouda Tart
An elegant and savory tart featuring a flaky puff pastry crust filled with tender artichoke hearts and rich, nutty Gouda cheese.
Ingredients
Scale
- 1 sheet Puff Pastry, thawed but cold
- 1 can (14 ounces) Artichoke Hearts, drained and patted dry
- 1 1/2 cups Gouda Cheese, shredded
- 1/2 cup Heavy Cream
- 2 large Eggs
- 2 cloves Garlic, minced
- 2 tablespoons fresh Parsley, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat oven to 400°F (200°C) and place a baking sheet inside to heat up.
- Roll out the puff pastry and fit it into a greased 9-inch tart pan, trimming the edges.
- In a bowl, whisk together eggs, heavy cream, garlic, parsley, salt, and pepper.
- Sprinkle half of the shredded Gouda over the bottom of the pastry shell.
- Arrange the dried artichoke hearts on top of the cheese.
- Pour the egg and cream mixture over the artichokes and top with the remaining Gouda.
- Place the tart pan on the hot baking sheet and bake for 25-30 minutes until the crust is golden and the center is set.
- Allow to cool for 10 minutes before slicing and serving.
Notes
- Thoroughly drying the artichokes is the key to avoiding a soggy crust.
- Using a hot baking sheet under the tart pan helps crisp the bottom pastry.
- Aged Gouda provides a deeper, more savory flavor than young Gouda.
Find it online: https://dishmio.com/artichoke-gouda-tart/