Name: Artichoke and Mushroom Tart Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French-Inspired
Ingredients: 1 sheet puff pastry (thawed); 1 tablespoon olive oil; 1 small onion (thinly sliced); 2 cloves garlic (minced); 8 oz mushrooms (sliced); 1 (14 oz) can artichoke hearts (drained and quartered); 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 1/2 cup ricotta cheese; 1 egg (beaten, for egg wash); Fresh parsley for garnish (optional)

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Meet your new obsession: the Artichoke and Mushroom Tart. It’s the sort of recipe that looks impressively bakery-worthy but comes together with minimal fuss. Picture a golden, crisp puff pastry piled high with a savory, herb-infused medley of mushrooms and tender artichoke hearts, all nestled atop cloud-like ricotta and finished with a generous sprinkle of Parmesan. Simple enough for a weeknight, gorgeous enough for a dinner party. Trust me, this tart will steal the show in the best way possible.

Artichoke and Mushroom Tart Recipe - Recipe Image

Ingredients You’ll Need

With only a handful of straightforward ingredients, the flavors and textures sing in perfect harmony. Each component in this Artichoke and Mushroom Tart pulls its own weight, so don’t skimp! Here’s what you’ll need and why it matters:

Puff Pastry: Delivers that irresistible, flaky base—store-bought is perfectly fine for ease.
Olive Oil: Adds richness and helps caramelize the onions and mushrooms beautifully.
Onion: Brings subtle sweetness and depth to the tart’s base flavor.
Garlic: Infuses everything with aromatic warmth—don’t skip it!
Mushrooms: Bring that earthy, meaty bite that plays so well with the other veggies.
Artichoke Hearts: Offer tangy tenderness and make every slice feel extra luxurious.
Dried Thyme: Heightens the savoriness and adds a cozy, herbal note.
Salt: Essential for bringing out and balancing all the flavors.
Black Pepper: Lends a gentle heat and a finishing touch of boldness.
Parmesan Cheese: Creates a nutty, salty crust as it melts and browns up top.
Ricotta Cheese: Adds a creamy, luscious layer beneath the veggies—total swoon.
Egg: Provides that golden color on the crust thanks to a quick brush before baking.
Fresh Parsley (optional): A pop of bright green freshness to finish things off beautifully.

How to Make Artichoke and Mushroom Tart

Step 1: Prep and Preheat

Start by heating your oven to 400°F (200°C)—you want it nice and hot for that perfect pastry puff. Line a baking sheet with parchment paper to make cleanup a breeze and ensure your tart releases without any fuss.

Step 2: Sauté the Vegetables

In a large skillet, heat up the olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes, stirring occasionally, until it’s soft and lightly caramelized. Next, toss in the garlic and mushrooms. Let them cook together for 5 to 7 minutes, until the mushrooms are browned and their liquid has cooked off. Now for the magic: stir in the artichoke hearts, thyme, salt, and pepper. Let everything mingle for a couple more minutes, then remove from heat.

Step 3: Assemble the Tart

Grab your puff pastry sheet and gently roll it out on a lightly floured surface just to smooth the creases. Transfer it to the prepared baking sheet. With a sharp knife, score a 1-inch border around the edge—don’t cut all the way through! This creates that gorgeous, puffy frame. Spread the ricotta evenly inside the border, then spoon your savory mushroom-artichoke mixture over the cheese. Finish off with a generous shower of grated Parmesan.

Step 4: Egg Wash and Bake

To get those gloriously golden edges, brush the scored pastry border with your beaten egg. Pop the assembled tart into the oven and bake for 20 to 25 minutes, until the pastry is puffed and golden brown, and the cheese is bubbling merrily.

Step 5: Cool, Garnish, and Serve

Once the Artichoke and Mushroom Tart emerges from the oven, let it rest for a few minutes. A sprinkle of fresh parsley adds color and a grassy lift just before slicing. The tart is stunning served warm and equally lovely at room temperature, making it a total crowd-pleaser for any get-together (or just a Tuesday night dinner!).

How to Serve Artichoke and Mushroom Tart

Garnishes

A scattering of fresh parsley is the classic finishing touch for your Artichoke and Mushroom Tart, lending both fresh flavor and a vibrant pop of green. For a little extra sparkle, try a hint of lemon zest or even a sprinkle of red pepper flakes for gentle heat.

Side Dishes

This tart practically begs for a crisp, refreshing side salad—think arugula with a simple vinaigrette or lemony dressed greens. For a heartier meal, pair it with a warm bowl of tomato or butternut squash soup to soak up all those cozy bakery vibes.

Creative Ways to Present

If you’re hosting, consider slicing your Artichoke and Mushroom Tart into elegant little squares for a pass-around appetizer. For brunch, try serving each wedge atop a nest of lightly dressed microgreens. Or, channel bistro energy by plating each slice with a dollop of tangy crème fraîche on the side.

Make Ahead and Storage

Storing Leftovers

To keep your Artichoke and Mushroom Tart tasting fresh, store any leftovers in an airtight container in the refrigerator. The pastry may soften slightly, but it will still taste fantastic for up to three days. For best results, let the tart cool completely before storing so it doesn’t get soggy.

Freezing

Want to have a slice of savory goodness ready to go? After baking, allow your tart to cool, then wrap individual slices tightly in plastic wrap and freeze them in a single layer. When you need a quick bite, just grab a wedge—frozen tart keeps great for up to two months.

Reheating

Revive that flaky pastry by reheating slices in a 350°F (175°C) oven for about 10 minutes, or until warmed through. The oven helps restore crispness that the microwave just can’t deliver. If you’re in a rush, a few minutes in the toaster oven also does the trick!

FAQs

Can I use fresh artichokes instead of canned?

Absolutely! Just make sure to steam and quarter the artichoke hearts beforehand. You might need a bit more seasoning, as canned artichokes often come lightly salted.

Is there a vegan version of Artichoke and Mushroom Tart?

Yes! Substitute plant-based puff pastry (many store brands are already vegan), and swap in your favorite dairy-free ricotta and Parmesan for a fully plant-powered tart that’s just as delicious.

What mushrooms are best for this recipe?

Cremini or baby bella mushrooms are wonderful for their rich flavor and texture. Button mushrooms work in a pinch, and you can experiment with a mix, including shiitake or portobello, for added depth.

Can the Artichoke and Mushroom Tart be served cold?

Definitely! This tart is lovely at room temperature, making it perfect for picnics, lunchboxes, or party buffets. Straight from the fridge, it’s a satisfying snack.

How do I prevent the bottom of the tart from getting soggy?

Scoring the pastry border creates a raised edge, and spreading the ricotta first forms a barrier between the veggies and the dough. Avoid overloading with filling, and be sure to cook off any excess moisture when sautéing.

Final Thoughts

If you love pulling off recipes that wow without extra stress, this Artichoke and Mushroom Tart is bound to become a top favorite. Each bite delivers a flaky, savory, and creamy combo that feels both comforting and sophisticated. Give it a whirl—you might just find yourself making it for every occasion!

Artichoke and Mushroom Tart Recipe

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4.5 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 slices 1x
Diet: Vegetarian

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Description

Indulge in the savory delight of this Artichoke and Mushroom Tart. A flaky puff pastry base topped with a flavorful blend of mushrooms, artichoke hearts, and cheeses, this tart is a perfect appetizer or main course for any occasion.

Ingredients

Scale

Puff Pastry:

1 sheet puff pastry (thawed)

Vegetable Mix:

1 tablespoon olive oil
1 small onion (thinly sliced)
2 cloves garlic (minced)
8 oz mushrooms (sliced)
1 (14 oz) can artichoke hearts (drained and quartered)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Cheese Mixture:

1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 egg (beaten, for egg wash)

Garnish:

Fresh parsley for garnish (optional)

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté Vegetables: Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and mushrooms. Cook until mushrooms are browned. Add artichoke hearts, thyme, salt, and pepper. Cook briefly and remove from heat.
Prepare Pastry: Roll out puff pastry on a floured surface. Place on baking sheet, create a border, spread ricotta within the border, top with vegetable mixture, sprinkle Parmesan, and brush edges with egg wash.
Bake: Bake for 20–25 minutes until golden and puffed. Cool slightly, garnish with parsley, and serve.