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)
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.
Notes
- You can prepare the topping ahead of time and assemble just before baking.
- For a vegan version, use plant-based puff pastry and dairy-free cheeses.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
