Artichoke and mushroom Tart

Flaky puff pastry dough topped with gouda cheese, shallots, grilled artichokes and mushrooms. After baking, top it with pancetta and you got yourself a delicious appetizer that’s sure to please.

Here are the step by step details:

When making the types of puff pastry tarts, I always buy a store bought dough, Puff pastry takes a while to make and sometimes, there’s no time so store bought is always a god choice. I bought this dough at whole foods, I love the trader joe’s one but they only sell it during the holidays. If you want, you can also use a pie dough. it won’t be as flaky but it’s still a good substitute OR you can you phyllo dough. Get creative!

Alright, after you decide what kind of dough you’d like to use, it’s time to assemble. line a baking sheet with parchment paper before assembling. brush the edges of the dough with beaten egg, but don’t fold it in just yet. Brush the bottom of the dough with olive oil and then add shallots.  Now, sprinkle the smoked gouda cheese on top, then assemble the grilled Artichokes along with the mushrooms on top of the cheese.

The finishing touches before baking:

Top the tart off with more cheese, thyme and sprinkle pepper all over. Fold the edges in, egg wash it again and sprinkle more pepper around the border (or get creative and use whatever dry herbs you have). Place it in the oven for 25-30 minutes and watch the magic happen!

The Cherry On Top:

Once the tart comes out of the oven, add pancetta to the top. As you can see from my photos. I added both pan fried and uncooked pancetta to the tart. Im a fan of textures and I likes the taste and texture of pan fried pancetta but I also wanted a fresh element besides the basil. Let it cool down, slice it and eat!

Enjoy!!

If you make this recipe , be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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Artichoke and mushroom Tart

Yield: 4

Author: Ana

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 shallot, sliced
• 1 egg, beaten
• 2 1/2 cups shredded smoked gouda cheese
• 4 tablespoons fresh thyme leaves
• 1 jar (14 ounce or two 7.5 oz jars) grilled artichokes, drained
• 4oz pancetta
• pepper
• 4 oz trumpet mushrooms or any mushrooms you have on hand
• fresh basil for topping

Instructions

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg.
3. Working inside the border, brush the bottom of the dough with a little bit of olive oil, then arrange the shallots and make sure they cover the entire tart, then evenly sprinkle the cheeses over the shallots. Add the artichokes and the mushrooms. and top it off with more cheese.
4. Fold the edges in, egg wash it again and sprinkle more pepper around the border (or get creative and use whatever dry herbs you have). Chill in the freezer for 10 minutes.
5. Bake for 25-30 minutes or until the pastry is golden and the cheese is melted.
6. once out of the oven, top it off with pancetta and basil.
7. Enjoy!

Nutrition Facts

Calories

1037.83

Fat (grams)

76.5 g

Sat. Fat (grams)

36.11 g

Carbs (grams)

40.12 g

Fiber (grams)

4.77 g

Net carbs

35.35 g

Sugar (grams)

5.66 g

Protein (grams)

48.92 g

Sodium (milligrams)

1602.27 mg

Cholesterol (grams)

228.2 mg

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