Description
This Artichoke and Mushroom Tart is a delicious and savory puff pastry dish featuring a flavorful blend of sautéed mushrooms, marinated artichoke hearts, and a trio of cheeses. Perfect as an appetizer or main course, this French-inspired vegetarian tart combines creamy ricotta, gooey mozzarella, and sharp Parmesan with fresh thyme and subtle garlic notes. It bakes to a golden puff pastry perfection, making it an impressive yet easy-to-make meal for any occasion.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed)
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 small onion (thinly sliced)
- 2 garlic cloves (minced)
- 1 cup mushrooms (sliced)
- 1 cup marinated artichoke hearts (drained and chopped)
Cheeses & Seasonings
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg (beaten, for egg wash)
Instructions
- Prepare Oven and Baking Sheet: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté Aromatics and Mushrooms: Heat olive oil in a skillet over medium heat. Add thinly sliced onion and sauté until soft and golden, about 5 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender and any liquid has evaporated, approximately 6 to 7 minutes.
- Add Artichokes and Seasonings: Stir in the chopped marinated artichoke hearts, fresh thyme leaves, salt, and black pepper. Remove from heat and allow the mixture to cool slightly, which helps prevent the pastry from becoming soggy.
- Roll Out Puff Pastry: On a lightly floured surface, roll the thawed puff pastry into a 10×12-inch rectangle. Carefully transfer it onto the prepared baking sheet.
- Assemble Tart: Spread the ricotta cheese evenly over the puff pastry, leaving a 1-inch border all around. Spoon the mushroom and artichoke mixture over the ricotta evenly. Sprinkle shredded mozzarella and grated Parmesan cheese on top of the vegetable mixture.
- Fold Edges and Apply Egg Wash: Gently fold the edges of the pastry slightly inward to create a crust. Brush the folded border with the beaten egg to give the pastry a beautiful golden-brown finish when baked.
- Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed up and golden brown.
- Cool and Serve: Let the tart cool for a few minutes after baking to set. Slice and serve warm or at room temperature.
Notes
- This tart can be made ahead of time and reheated in the oven before serving.
- Add a pinch of red pepper flakes to the mushroom and artichoke sauté for a spicy kick.
- For a tangier flavor, substitute goat cheese in place of ricotta cheese.
