I hope that everyone is having a great Sunday!
Ever since I can remember, i’ve always been obsessed with artichokes, even as a child, I would literally just pick the artichoke heart right out the jar and eat it. Lately, i’ve been really obsessing over fire grilled artichoke, and if any of you get the chance to make it out to California, there is a place on the Malibu Pier that actually has UH-MAZING fire grilled artichokes. Every single time my mom comes to LA, it’s a “must” that I take her there.
Recipe by Alison Roman & Photograph by Hirsheimer Hamilton
With that being said, I was really inspired when I came across this recipe from Bonappetit, the artichoke and feta tart, so I figured that I would share it with you guys as well.
This entire recipe is a “6 serving” recipe!
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
Preparation
PREP: 15 MIN TOTAL: 45 MIN- Preheat oven to 425°. 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 16×10-inch 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-inch 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° 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.
