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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.