Flaky puff pastry dough serves as the canvas for this tantalizing blend of flavors. The addition of not one, but two delectable BelGioioso® cheeses turns every bite into a masterpiece. Topped with tender artichoke hearts and a sprinkle of fresh thyme, these Artichoke Tarts are a celebration of taste and texture.
Artichoke Tarts
Makes 2 (12-inch) tarts
Ingredients
- Rough Puff Pastry Dough (recipe follows)
- 1 (8-ounce) package (226 grams) BelGioioso® Crescenza-Stracchino™ Cheese, divided
- 1 teaspoon fresh thyme leaves
- ½ teaspoon (1 gram) roasted garlic powder
- 1 cup (112 grams) shredded BelGioioso® Mild Provolone Cheese, divided
- 2 (14-ounce) cans (396 grams each) quartered artichoke hearts, drained well, patted dry, and divided
- 1 large egg (50 grams), room temperature
- 1 tablespoon (15 grams) water
- 1 teaspoon (3 grams) flaked sea salt
- ½ teaspoon cracked black pepper
- Garnish: flaked sea salt, cracked black pepper, fresh thyme leaves
Instructions
- Line 2 baking sheets with parchment paper.
- Divide Rough Puff Pastry Dough in half. Roll half of dough into a 12-inch square (about ⅛ inch thick). (Wrap remaining dough in plastic wrap, and refrigerate until ready to use.) Transfer to one prepared pan. Mark a 1-inch border from edges. Evenly dock surface of dough inside perimeter with a fork. Refrigerate until dough is firm, about 20 minutes.
- Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C).
- In a medium bowl, stir together Crescenza-Stracchino, thyme leaves, and garlic powder until smooth and well combined. Using an offset spatula, spread half of cheese mixture (113 grams) onto dough within border. Top with ½ cup (56 grams) provolone, and top with half of artichokes.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush onto border of dough. Sprinkle border with half of salt and half of pepper.
- Repeat procedure with remaining dough, remaining cheese mixture, remaining provolone, remaining artichoke hearts, egg wash, remaining salt, and remaining pepper.
- Bake, one pan at a time, until pastry is puffed and golden, 15 to 20 minutes. Garnish with salt, pepper, and thyme, if desired. Let cool on pan for 10 minutes; serve warm.
Notes
Pro Tip: Tarts can be assembled and refrigerated up to 2 hours before baking. If you don’t want to make 2 tarts, tightly wrap the remaining portion of Rough Puff Pastry Dough in plastic wrap and freeze it for up to 1 month. Let it thaw completely in the refrigerator before using it.
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Rough Puff Pastry Dough
Makes 2 (12-inch) crusts
Ingredients
- 1⅓ cups (300 grams) cold unsalted butter, cubed
- 2¼ cups (281 grams) all-purpose flour, plus more for dusting
- 2 teaspoons (6 grams) kosher salt
- ½ cup (120 grams) ice water
Instructions
- Freeze cold butter until firm, 15 to 20 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turn dough to hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain.)
- Turn out dough onto a lightly floured surface, and roll into a 7-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
- On a lightly floured surface, roll dough into an 18x10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18x10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap, and freeze until butter is firm again, checking every 5 minutes.)
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