Artichoke And Feta Tarts
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper
3
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
4
(If using 17
5
3-ounce package, use 1 sheet of pastry for each tart
6
) Transfer each piece of pastry to a parchment-lined baking sheet
7
Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border
8
Spread feta mixture over pastry, dividing evenly and staying within border
9
Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil
10
Brush pastry border with egg
11
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes
12
Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer
13
Serve warm or at room temperature
14
DO AHEAD: Tart can be made 2 hours ahead
15
Let stand at room temperature
16
Preheat oven to 425°F
17
Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper
18
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
19
(If using 17
20
3-ounce package, use 1 sheet of pastry for each tart
21
) Transfer each piece of pastry to a parchment-lined baking sheet
22
Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border
23
Spread feta mixture over pastry, dividing evenly and staying within border
24
Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil
25
Brush pastry border with egg
26
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes
27
Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer
28
Serve warm or at room temperature
29
DO AHEAD: Tart can be made 2 hours ahead
30
Let stand at room temperature