This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Ingredients
6 Servings
1
4
1
2
2
1
Preparation
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Step 1
Preheat oven to 425°. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
DO AHEAD: Tart can be made 2 hours ahead. Let stand at room temperature.
