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Cheesy Puff Pastry with Artichokes and Herbs — A Easy, Elegant Appetizer for Busy Nights

If you’re short on time but long on taste, this Cheesy Puff Pastry with Artichokes and Herbs is your new kitchen shortcut to applause. I love starting with a crisp sheet of puff pastry and turning it into something that looks fancy but comes together in under an hour—perfect for busy weeknights, last-minute guests, or when you want a little treat without the stress. This Cheesy Puff Pastry with Artichokes and Herbs blends melty cheese, tender artichokes, and bright herbs for a flaky, savory bite everyone will ask for seconds of.

(PS: If you like savory puff pastry ideas, you might enjoy this baked puff pastry with melted cheese and rosemary for inspiration: Baked Puff Pastry with Melted Cheese & Rosemary.)

Why You’ll Love This Cheesy Puff Pastry with Artichokes and Herbs

• Fast to prepare: Ready in about 45–55 minutes from start to finish.
• Crowd-pleasing: Cheesy, flaky, and bright—appeals to picky eaters and foodies alike.
• Flexible: Use whatever cheese you have on hand or swap herbs to match your pantry.
• Looks fancy, feels easy: Great for dinner parties or a comforting solo dinner.

Ingredients (serves 6–8 as an appetizer)

• 1 sheet frozen puff pastry, thawed (about 8–9 oz)
• 1 cup jarred or canned artichoke hearts, drained and chopped
• 1 cup shredded Gouda (or mozzarella + a handful of cheddar)
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan
• 1 small shallot or 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill or basil, chopped (or 1 tsp dried)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional, but lovely)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 egg beaten with 1 tablespoon water (egg wash)
• 1 tablespoon olive oil

Note: If you prefer a richer filling, swap half the cream cheese for ricotta.

Equipment

• Baking sheet lined with parchment
• Rolling pin (optional)
• Mixing bowls, spoon, and a small skillet

Step-by-step Directions

1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If the puff pastry is folded, gently roll it out on a lightly floured surface to an even rectangle about 10×12 inches.

2. Sauté aromatics: In a small skillet, warm the olive oil over medium heat. Add the shallot and cook until soft, about 2–3 minutes. Stir in the garlic and cook 30 seconds until fragrant. Remove from heat and let cool a minute.

3. Make the filling: In a mixing bowl, beat the cream cheese until smooth. Stir in the shredded Gouda, Parmesan, drained chopped artichokes, sautéed shallot and garlic, parsley, dill (or basil), lemon juice, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper. Taste and adjust seasoning—remember the cheeses are salty, so go light and tweak later.

4. Assemble on the pastry: Transfer the puff pastry to the prepared baking sheet. Leave about a 1/2-inch border around the edges. Spoon the artichoke-cheese mixture into the center, spreading it out but leaving the border clear. For a prettier presentation, you can make shallow diagonal slits in the border and fold it slightly upward to create a framed tart.

5. Egg wash and bake: Brush the exposed pastry border with the beaten egg for a golden finish. Bake at 400°F for 20–25 minutes, until the pastry is puffed and deeply golden and the cheese looks bubbly.

6. Finish and serve: Let the tart cool 5 minutes, then sprinkle with extra chopped parsley and a light squeeze of lemon, if desired. Cut into squares or slices and serve warm.

Quick variations

• Mini tarts: Cut pastry into 3–4 inch squares and make individual tartlets—perfect for parties.
• Add greens: Fold in a handful of chopped spinach (squeezed dry) to the filling for extra color and nutrition.
• Swap the cheese: Try smoked Gouda for a deeper flavor, or goat cheese for tang.

Anna’s Tips from the Kitchen

• Don’t overwork the puff pastry: Keep your hands cool and move quickly. If the pastry gets too warm and sticky, pop it in the fridge for 10 minutes.
• Drain artichokes well: Excess liquid will make the filling runny; press them between paper towels if needed.
• Make ahead: Assemble the tart on the baking sheet, cover with plastic, and refrigerate up to 6 hours. Brush with egg wash and bake when ready.
• Reheating: Warm slices in a 350°F oven for 10 minutes to refresh the flakiness—microwaving will make the pastry soggy.
• For a gluten-free option: Use a store-bought gluten-free puff pastry, but expect a slightly different texture.

A Little Story (Because Food Comes with Memory)
My sister Patricia and I made this tart on our very first weekend hosting friends after a chaotic move. I remember juggling boxes while Patricia insisted the artichokes would save the day—and she was right. The tart disappeared in minutes, and I loved how something so simple felt like a hug on a plate. That’s what I try to bring to al3ab.tech.com: recipes that brighten the table and your day without complicated drama.

Frequently Asked Questions

Can I use frozen artichokes instead of jarred or canned?
Yes. Thaw them fully and pat dry with paper towels before chopping. If they release water while cooking, drain again to avoid a soggy filling.

What cheese works best for this recipe?
Gouda melts beautifully and adds a creamy, slightly sweet flavor. Mozzarella will give great meltiness, cheddar adds sharpness, and goat cheese adds tang. Mix to suit your taste.

How do I store leftovers?
Cover tightly and refrigerate for up to 3 days. Reheat in a 350°F oven for 8–12 minutes for best texture.

Can I make mini versions for guests?
Absolutely—cut the pastry into smaller squares and reduce baking time to 12–15 minutes. They’re adorable and party-friendly.

Is this freezer-friendly?
You can freeze the assembled, unbaked tart (on the baking sheet) for up to 1 month. Thaw overnight in the fridge, brush with egg wash, then bake as directed.

Cooking Notes for Busy Home Cooks

• Short on time? Use pre-shredded cheese and jarred minced garlic—no judgment here.
• Want to impress without fuss? Serve with a simple green salad and a glass of crisp white wine.
• If you’re baking for kids, skip the red pepper flakes and add a bit more mozzarella for a milder, gooey treat.

More Puff Pastry Inspiration
If you love this easy tart vibe, try another puff-pastry favorite: baked brie wrapped in pastry makes a cozy, shareable appetizer that’s always a hit—perfect for holiday tables or cozy nights in: Baked Brie with Puff Pastry.

Conclusion

This Cheesy Puff Pastry with Artichokes and Herbs is one of those recipes that feels like a little celebration—without the hours in the kitchen. It’s approachable, forgiving, and gives you that flaky, melty goodness that people always remember. If you love bold artichoke-and-cheese combinations, you might also enjoy this creative take on an artichoke tart—check out this Artichoke Gouda Tart for more inspiration: Artichoke Gouda Tart – Half Baked Harvest. For another version of this idea that takes a slightly different spin, take a peek here: Cheesy Puff Pastry with Artichokes and Herbs.

Happy baking — from my kitchen to yours. If you make it, tag us or drop a comment so Patricia and I can celebrate your success (and steal a slice).

Meta description (150 characters)
Cheesy Puff Pastry with Artichokes and Herbs is the perfect quick appetizer for busy cooks—easy, cheesy, and delicious. Try this flaky, savory tart today!

Cheesy Puff Pastry with Artichokes and Herbs

A quick and elegant appetizer featuring melty cheese, tender artichokes, and bright herbs, perfect for busy nights and guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Puff Pastry Base

• 1 sheet frozen puff pastry, thawed (about 8–9 oz)

Filling

• 1 cup jarred or canned artichoke hearts, drained and chopped
• 1 cup shredded Gouda (or mozzarella + a handful of cheddar)
• 4 oz cream cheese, softened Swap half for ricotta for a richer filling.
• 1/4 cup grated Parmesan
• 1 small shallot, finely chopped Or 1/4 cup onion.
• 2 cloves garlic, minced Can use jarred minced garlic.
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill or basil, chopped (or 1 tsp dried)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional) For extra flavor.
• 1/4 teaspoon red pepper flakes (optional) Skip for a milder flavor.
• to taste Salt and black pepper
• 1 egg beaten with 1 tablespoon water (for egg wash)
• 1 tablespoon olive oil

Method

 

Preparation

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. If the puff pastry is folded, gently roll it out on a lightly floured surface to about an even rectangle, approximately 10×12 inches.

Cooking

1. In a small skillet, warm the olive oil over medium heat. Add the shallot and cook until soft, about 2–3 minutes.
2. Stir in the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool.
3. In a mixing bowl, beat the cream cheese until smooth. Stir in the shredded Gouda, Parmesan, artichokes, sautéed shallot and garlic, parsley, dill (or basil), lemon juice, lemon zest, and red pepper flakes. Season to taste.
4. Transfer the puff pastry to the prepared baking sheet, leaving a 1/2-inch border. Spoon the filling into the center, spreading it out.
5. Brush the exposed pastry border with the beaten egg for a golden finish. Bake for 20–25 minutes until the pastry is puffed and golden.
6. Let the tart cool for 5 minutes, then sprinkle with extra parsley and a light squeeze of lemon. Cut and serve warm.

Notes

Can be made ahead and refrigerated for up to 6 hours before baking. For mini tarts, cut pastry into smaller squares and bake for 12–15 minutes.