Description
This Artichoke and Mushroom Tart is a savory, flaky delight filled with tender artichokes, earthy mushrooms, and a creamy cheese mixture. Perfect for brunch, appetizers, or a light dinner, this tart is a flavorful crowd-pleaser with a golden, buttery crust. 🥧🍄 #ArtichokeTart #MushroomTart #SavoryTart #VegetarianRecipes #ComfortFood
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 1 cup artichoke hearts, drained and chopped (canned or jarred)
- 1 cup mushrooms, sliced (such as cremini or button mushrooms)
- 1/2 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet on a lightly floured surface, trimming the edges to fit your tart pan or baking sheet. Place the pastry in the pan, pressing it into the edges. Set aside.
- In a skillet over medium heat, sauté the sliced mushrooms with a pinch of salt and pepper for about 5-7 minutes, or until softened and any excess moisture has evaporated. Remove from heat and set aside to cool.
- In a bowl, combine the ricotta cheese, cream cheese, Parmesan cheese, heavy cream, garlic powder, and dried thyme. Mix until smooth and well-combined. Season with salt and pepper to taste.
- Gently fold in the chopped artichoke hearts and sautéed mushrooms into the cheese mixture. Add the chopped parsley and stir to combine.
- Spread the cheese mixture evenly over the puff pastry, leaving a small border around the edges. Fold the edges of the pastry over the filling to create a rustic crust.
- Beat the egg and brush it over the exposed pastry edges for a golden finish.
- Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed, and the filling is set.
- Let the tart cool for a few minutes before slicing and serving. Garnish with additional fresh parsley, if desired.
Notes
- If you don’t have puff pastry, you can use a shortcrust or phyllo dough instead.
- Feel free to add other vegetables like spinach or bell peppers for extra flavor and texture.
- This tart can be made ahead and stored in the fridge. Reheat in the oven before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mediterranean, Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg