Artichoke and Feta Tarts
Artichoke and Feta Tarts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F.
Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" 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" border.
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.
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes.
Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer.
Serve warm or at room temperature.
Tart can be made 2 hours ahead.
Let stand at room temperature.
The feta and puff pastry in this tart pair well with any number of toppings.
In place of the artichokes, try:.
Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake.
Finish with a drizzle of olive oil.
Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise.
Once out of the oven, slide on a few fried eggs.
Smoked Salmon + Scallion: Bake tart with feta only.
When slightly cooled, add smoked salmon and sliced scallions.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.