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
Scale
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
