Artichoke + Gruyere Tart

Last weekend we got the first taste of Summer - clear blue skies, sunshine (so much I even got a sunburn) and warm enough to enjoy our first dinner in the backyard. Those really are my favorite nights - cozying up at the picnic table with light Summer fare and letting the dogs play in the yard while we enjoy a relaxing meal. I even opened up a bottle of rosé, and nothing scream weekend Summer meals like a glass of rosé.

The chosen meal to kickstart the season - this Artichoke + Gruyere Tart. It’s decadent, feels fancy, and appeals to the modern day cheese + charcuterie board lover that I identify with. We went the route of enjoying it as our main + paired it with a light salad on the side, but lord knows I’m whipping this up for our next finger food spread. Gooey, melty cheese all over a buttery puff pastry crust, and loaded with marinated artichokes, herbs, and finished with my favorite - a honey drizzle. Brings all the satisfaction of pizza, but so much easier to whip together. Perfect for serving with a salad for a light, picnic style meal or for amping up an appetizer board. Very delicious and we loved every buttery, cheesy bite.

 
 

A pseudo pizza

This is one of the easiest things to make, and heavily relies on two of my favorite packaged items - puff pastry and marinated artichokes. Keeps the prep + cooking process real simple. It’s loaded up with herbs + garlic to give a little dose of freshness to all the butter + cheese, and it keeps it feeling balanced.

The takeaway of this dish is that this is a very satisfying + very simple pseudo pizza that’s really good, and can be leaned into during those moments when you’ve got some folks coming over and want to whip up something fun in a jiff. The artichokes can be swapped out or combined with pretty much any jarred antipasti, cheeses can be swapped out (just be sure to use something that melts), and you can have some fun experimenting + creating your own variation

Minced herbs, garlic + pepperoncinis for added flavor

The base layer of this tart is like the secret weapon - just a hidden medley of flavors hidden underneath the melty cheese + marinated artichokes. Mince up parsley + garlic + (my personal favorite) pepperoncinis, and just spread right over the puff pastry. It’s this perfect little base layer that brings an herby + acidic flavorful punch, and it’s perfect.

 
 

Honey drizzle to cap things off

A light drizzle of honey + sprinkle of red pepper flakes on pretty much any warm, cheesy item is heaven. It’s become our favorite little x-factor for pizzas, but really any piece of toasty bread with melted cheese on top is delightful with a little dose of something sweet.

This is just happy food. Salty, cheesy, acidic, and loaded with so many yummy things. Worth repeating all Summer long.

For the tart

  • 1 frozen puff pastry, thawed

  • 3 tbsp pepperoncinis, sliced

  • 1/4 c. basil

  • 2 tbsp thyme

  • 4 garlic cloves

  • 1 c. of shredded gruyere cheese (I used a gruyere + cheddar blend and it was perfect)

  • 1 c. of shredded mozz

  • 1 12-14 oz. jar of marinated artichoke hearts, sliced

  • 1 egg

  • Everything bagel seasoning blend (or other sesame seed seasoning blend)

  • Honey + red pepper flakes for garnish

Preheat the oven to 425 + line a baking sheet with parchment. Take the puff pastry and either gently roll out or lightly stretch the puff pastry. Fold in the edge of the puff pastry, creating a 1/2 inch edge that serves as the “crust” of the tart, and press the crust down firmly.

Place the pepperoncinis, herbs, and garlic on a cutting board, and mince together. Spread this mixture over the center of the crust - keeping the “crust” free of any toppings. Sprinkle the two cheeses over the top of the herb miture, and then place the artichokes over the top.

Beat the egg, and brush over the crust of the tart. Sprinkle the seasoning blend over the egg wash. Place the tart in the oven + bake for 30-35 minutes.

When it’s done baking, let the tart sit at room temp for 15 minutes. Drizzle with honey + red pepper flakes and then cut into single serving pieces. Serve alongside a simple salad or lightly dressed arugula, and it’s perfect.

Lesley ZehnerComment