Artichoke and Feta Tarts

Name: Artichoke and Feta Tarts
Yield: 4 servings
Ingredients: 0.33 cup heavy cream; 4 oz feta, divided; 1 Kosher salt, freshly ground pepper; 1 package frozen puff pastry, thawed; 1 All-purpose flour; 2 jar marinated artichoke hearts, drained, halved; 2 tbsp olive oil; 1 large egg; 1 beaten to blend

From the kitchen of Carly

Crispy puff pastry topped with silky feta cream and briny marinated artichokes. These elegant little tarts come together fast, with just enough richness to feel indulgent but clean enough for any day of the week. Golden, flaky, and completely craveable.

Puff pastry lifted high around a creamy feta base, then crowned with briny marinated artichokes. The trick is scoring without cutting through, so the border puffs around the filling like a frame. Warm or room temperature, these tarts hold themselves together without a plate or fork. Dinner or lunch, it's all elegance and ease.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1/3 cupheavy cream
4 ozfeta, divided
1Kosher salt, freshly ground pepper
1 packagefrozen puff pastry, thawed
1All-purpose flour
2 jarmarinated artichoke hearts, drained, halved
2 tbspolive oil
1 largeegg
1beaten to blend

Instructions

Set the oven to 425°F. Combine the cream and 2 ounces of feta in a food processor and blitz until completely smooth, then season with salt and pepper.
For a 14-ounce package of puff pastry, cut the single sheet in half and roll each half out on a lightly floured surface into a 16x10-inch rectangle. For a 17.3-ounce package, one sheet per tart is the right size as-is. Lay each piece of pastry on a parchment-lined baking sheet, then use a paring knife to lightly score a 1-inch border all the way around, cutting just through the surface without going all the way through.
Spread the feta mixture across each pastry base, keeping it inside the scored border. Arrange the halved artichoke hearts on top, crumble the remaining 2 ounces of feta over everything, and finish with a drizzle of olive oil. Run the beaten egg along the pastry border with a brush.
Slide the tarts into the oven and bake until the pastry puffs and starts to color, 10 to 15 minutes. Drop the temperature to 375°F and keep baking until the pastry is deep golden brown and cooked all the way through, another 20 to 25 minutes. Serve warm or at room temperature.
These tarts hold well for up to 2 hours ahead of serving. Just leave them out at room temperature until ready.
The feta cream and puff pastry base work with a wide range of toppings beyond artichokes. A few variations worth trying:
Red Pepper and Olive: Cover the feta cream with jarred roasted red peppers, black olives, and a scattering of chopped fresh rosemary, then bake as directed. Finish with a drizzle of olive oil straight from the oven.
Asparagus and Egg: Lay asparagus spears that have been halved lengthwise over the cheese before baking. Once the tart comes out of the oven, top it with a few fried eggs.
Smoked Salmon and Scallion: Bake the tart with just the feta cream, no additional toppings. Once it has cooled slightly, drape on the smoked salmon and scatter sliced scallions over the top.

Tips from the kitchen

Score the pastry border firmly but don't cut all the way through, or steam will escape and the walls won't rise properly.
Use a food processor to blend the feta and cream until completely smooth, no lumps. This spreads evenly and bakes to a silky base.
Drain the marinated artichokes well and halve them so they cook through in the time it takes the pastry to brown and set.
Brush only the border with egg wash, not the filling area, so you can see where the pastry ends and adjust your spread accordingly.

Variations

Red Pepper and Olive: Swap artichokes for jarred roasted red peppers and black olives with fresh rosemary, then finish with a drizzle of oil after baking.
Asparagus and Egg: Top with halved fresh asparagus before baking, then crown each tart with a fried egg once it comes out of the oven.
Smoked Salmon and Scallion: Bake with feta alone, then add thinly sliced smoked salmon and fresh scallions once the tart has cooled slightly.

Make ahead and storage

Leftovers keep in the fridge for 3 days in an airtight container. Reheat gently in a 350°F oven for about 10 minutes to warm through without drying the pastry. Freezing is not recommended since puff pastry loses its crispness when thawed.