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If you’re looking for a dish that’s both elegant and comforting, this Artichoke and Mushroom Tart Recipe is just the thing to brighten up your dining table. Delightfully flaky puff pastry cradles a creamy, savory filling bursting with tender artichoke hearts and earthy mushrooms, all enhanced by fresh herbs and cheeses. It’s a perfect recipe to serve for a casual lunch or a special gathering, promising rich flavors and a golden, irresistible crust every time.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this tart shine. Each element plays a key role—from the delicate flakiness of the puff pastry to the harmonious blend of cheeses that create a creamy base for the artichokes and mushrooms to shine.
- 1 sheet puff pastry (thawed if frozen): Provides a buttery, flaky foundation that crisps beautifully in the oven.
- 1 cup artichoke hearts, drained and chopped: Offers a tender, slightly tangy bite that pairs perfectly with savory mushrooms.
- 1 cup mushrooms, sliced: Adds earthy, meaty texture; cremini or button work wonderfully.
- 1/2 cup ricotta cheese: Brings a mild, creamy richness to soften the tart’s overall texture.
- 1/2 cup cream cheese, softened: Contributes smoothness and a subtle tang to the filling.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty depth that elevates the flavor complexity.
- 1/4 cup heavy cream: Ensures the filling stays luscious and silky.
- 2 tablespoons fresh parsley, chopped: For a fresh, herbal brightness that cuts through the richness.
- 1 teaspoon garlic powder: Imparts a gentle garlicky aroma and savoriness without overpowering.
- 1 teaspoon dried thyme: Offers a subtle herbaceous note that complements the mushrooms beautifully.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- 1 egg (for egg wash): Creates a stunning golden and glossy crust on the pastry edges.
How to Make Artichoke and Mushroom Tart Recipe
Step 1: Prepare the Puff Pastry Base
Start by preheating your oven to 375°F (190°C). Gently roll out the thawed puff pastry on a lightly floured surface, making sure it’s smooth and even. Trim the edges so it fits perfectly into your tart pan or baking sheet. Press the pastry into the edges for an even lining and set it aside to prepare the filling.
Step 2: Sauté the Mushrooms
Heat a skillet over medium heat and add the sliced mushrooms along with a pinch of salt and pepper. Sauté them for about 5 to 7 minutes until they’re tender and any excess moisture has evaporated. This step intensifies their flavor and prevents sogginess in the tart. Remove from heat and let them cool slightly.
Step 3: Mix the Cheese Filling
In a mixing bowl, combine the ricotta cheese, softened cream cheese, grated Parmesan, heavy cream, garlic powder, and dried thyme. Stir or whisk until everything is smooth and well blended. Taste and adjust seasoning with salt and pepper. This cheesy base is the heart of the tart and delivers that creamy, dreamy texture.
Step 4: Fold in Artichokes, Mushrooms, and Herbs
Gently fold the drained, chopped artichoke hearts and sautéed mushrooms into the cheese mixture. Add the chopped fresh parsley and stir lightly to combine everything evenly. This step melds all the flavors beautifully while keeping each ingredient’s texture intact.
Step 5: Assemble the Tart
Spoon and spread the cheese and vegetable filling carefully over the puff pastry, leaving about a 1-inch border free around the edges. Fold these edges over the filling, creating a rustic crust that will encase the filling during baking for a lovely homemade look.
Step 6: Add the Egg Wash
Beat the egg and brush it generously over the exposed pastry edges. This simple step ensures the crust bakes to a gorgeous golden brown with a glossy finish that looks as fantastic as it tastes.
Step 7: Bake to Perfection
Place the tart in the preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the pastry is puffed and golden and the filling is set. The smell of baked pastry and herbs will fill your kitchen with an irresistible aroma.
Step 8: Cool and Serve
Allow the tart to cool for a few minutes after baking to set slightly, making it easier to slice. Garnish with more fresh parsley before serving for a fresh pop of color and flavor.
How to Serve Artichoke and Mushroom Tart Recipe
Garnishes
Adding freshly chopped parsley or a few shavings of Parmesan cheese on top just before serving enhances both the appearance and flavor. A light drizzle of good-quality olive oil can also add a luscious finish that complements the creamy filling.
Side Dishes
This tart pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a bowl of fragrant tomato soup. For a heartier meal, roasted vegetables or a simple grain salad add wonderful texture and balance.
Creative Ways to Present
For an elegant gathering, serve the tart sliced into small squares or wedges on a wooden board with fresh herbs scattered around. Offering dollops of tangy yogurt or a light herbed sour cream alongside gives guests a fun way to customize each bite.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover tart covered tightly in the refrigerator for up to 3 days. Being mindful to cover it well prevents the pastry from drying out and keeps the filling fresh and flavorful for your next meal.
Freezing
This Artichoke and Mushroom Tart Recipe freezes well if wrapped snugly in plastic wrap and then foil. Freeze for up to 1 month, then thaw overnight in the refrigerator before reheating. This is great for batch cooking or saving a portion for later.
Reheating
To bring leftovers back to life, reheat in a 350°F (175°C) oven for about 10 to 15 minutes until the pastry is crisp again and the filling has warmed through. Avoid microwaving to keep that lovely flakiness intact.
FAQs
Can I use fresh artichokes instead of canned or jarred?
Yes, fresh artichokes can be used but require more prep—peeling and boiling them until tender. Canned or jarred artichoke hearts are convenient and still delicious, offering great texture and flavor for this tart.
Is it possible to make this tart vegetarian?
Absolutely! This Artichoke and Mushroom Tart Recipe is naturally vegetarian since it relies on cheese, vegetables, and herbs. Just be sure to check the puff pastry ingredients if buying pre-made, as some brands include animal fats.
Can I make this tart gluten-free?
To make a gluten-free version, simply substitute the puff pastry with a gluten-free pastry dough of your choice. Baking times may vary slightly, so keep a close eye on the crust to get it perfectly crisp and golden.
How can I add a bit of a spicy kick?
If you love spice, consider adding a pinch of red pepper flakes to the cheese mixture. A few drops of hot sauce or even minced fresh chili folded into the filling can brighten the flavors without overpowering the delicate artichoke and mushroom notes.
Is this tart suitable for a brunch menu?
Definitely! The Artichoke and Mushroom Tart Recipe is an excellent addition to any brunch spread. Its savory richness balances beautifully with fresh fruit, juices, and eggs, making it a crowd-pleaser that feels both special and comforting.
Final Thoughts
I can’t encourage you enough to try this Artichoke and Mushroom Tart Recipe. Its blend of creamy cheese, tender vegetables, and crispy pastry creates a dish that’s as delightful to make as it is to share. Whether you’re treating yourself or serving friends, this tart is certain to become one of your new favorites.
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Artichoke and Mushroom Tart Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Artichoke and Mushroom Tart is a savory and elegant puff pastry tart filled with a creamy mixture of ricotta, cream cheese, Parmesan, artichoke hearts, and sautéed mushrooms. It’s seasoned with garlic, thyme, and fresh parsley, then baked to a golden perfection for a delightful appetizer or light meal.
Ingredients
Puff Pastry Base
- 1 sheet puff pastry (thawed if frozen)
Filling
- 1 cup artichoke hearts, drained and chopped (canned or jarred)
- 1 cup mushrooms, sliced (such as cremini or button mushrooms)
- 1/2 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For Egg Wash
- 1 egg (for egg wash)
Instructions
- Preheat Oven and Prepare Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet on a lightly floured surface, trimming the edges to fit your tart pan or baking sheet. Place the pastry in the pan, pressing it into the edges. Set aside.
- Sauté Mushrooms: In a skillet over medium heat, sauté the sliced mushrooms with a pinch of salt and pepper for about 5-7 minutes, or until softened and any excess moisture has evaporated. Remove from heat and set aside to cool.
- Make Cheese Mixture: In a bowl, combine the ricotta cheese, cream cheese, Parmesan cheese, heavy cream, garlic powder, and dried thyme. Mix until smooth and well-combined. Season with salt and pepper to taste.
- Combine Filling Ingredients: Gently fold in the chopped artichoke hearts and sautéed mushrooms into the cheese mixture. Add the chopped parsley and stir to combine.
- Assemble the Tart: Spread the cheese mixture evenly over the puff pastry, leaving a small border around the edges. Fold the edges of the pastry over the filling to create a rustic crust.
- Apply Egg Wash: Beat the egg and brush it over the exposed pastry edges for a golden finish.
- Bake: Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed, and the filling is set.
- Cool and Serve: Let the tart cool for a few minutes before slicing and serving. Garnish with additional fresh parsley, if desired.
Notes
- For best results, make sure your puff pastry is well thawed but still cold to prevent shrinking.
- You can use fresh or canned artichoke hearts; just ensure they are well drained to avoid soggy filling.
- Feel free to add other herbs like basil or oregano for different flavor profiles.
- This tart pairs well with a simple green salad for a light lunch or appetizer.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
