This Artichoke Gouda Tart is the best way to cook with spring artichokes and herbs. Flaky puff pastry dough topped with melty gouda cheese, marinated artichokes, and fresh garlic and herbs. So simple and easy and out of this world good. As soon as the tart comes out of the oven, top it with fresh basil, then slice, eat, and enjoy. It’s the perfect light tart to serve for brunch…or even dinner.
I rarely share recipes like this, but every time I do I’m reminded of just how much I love them! So simple, light, pretty, and of course delicious. I created this with Easter in mind, but honestly, it would also be great for Mother’s Day and on into summer.
I love the flaky pastry and melty cheese, they’re perfect with the marinated artichokes!
When it comes to light appetizers and side dish recipes I tend to run out of ideas quickly. They always seem a little too basic to me, but this is not basic. It’s fun and yummy!
Whenever I work with any kind of pastry recipe, I usually use a store-bought puff pastry. I can pull it out of the freezer at a moment’s notice. It’s a staple I love to keep on hand!
I like to roll the pastry out just slightly, then create a border with the extra sheet of pastry. It’s so easy to do. Just cut strips of pastry from the second sheet, then attach them to the larger sheet of pastry with a beaten egg. The egg will act like a “glue”.
I sprinkle the borders with black pepper and sesame seeds. When it bakes up you have the most perfect flaky, buttery, peppery pastry!
When the pastry is all assembled, the rest is just the simplest. Layer on fresh basil, thyme, and garlic, then sprinkle over lots of melty gouda and fontina cheese. This is my favorite melty blend of cheese, it’s sweet and buttery.
You can, of course, use any of your favorite cheeses. Provolone, mozzarella, and parmesan would all be great too!
Finally the artichokes. I love to use jarred marinated artichoke hearts. I’ve found these to have the most flavor and they always turn out delicious in recipes!
Drain off the water, then arrange them over the cheese.
At this point, I chill the whole tart to help firm up the pastry before baking. This helps to ensure that the pastry stays flaky and delish while baking!
As soon as the tart comes out of the oven I like to top it with fresh basil or dill and an extra pinch of chili flakes.
That’s it, simply slice and serve, so delicious. And that drizzle of honey that’s added right before baking, mmmm, so good!
The crust is flaky, the cheese is crisp around the edges, yet soft and melty in the center. And the artichokes paired with the fresh herbs…perfection.
Kind of fancy, but then not so fancy – the perfect mix of both! Enjoy!
Looking for other simple tomato recipes for summer? Here are a few ideas:
Lastly, if you make this Artichoke Gouda Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Artichoke Gouda Tart
Calories Per Serving: 961 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon sesame seeds
- black pepper
- 1 cup shredded gouda cheese
- 1 cup shredded fontina cheese
- 3 tablespoons chopped peppercinis
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh thyme leaves
- 3 cloves garlic, chopped
- 1 tbsp lemon zest
- chili flakes
- 1 jar (14 ounce or two 7.5 oz jars) marinated artichokes, drained
- honey, for drizzling
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- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.2. Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg. Take the second sheet of pastry and cut 4 (1/2 inch) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing to adhere. Brush the edges of the big pastry sheet with the egg, then sprinkle with sesame seeds and black pepper. Prick the inside of the pastry all over with a fork (see above photos).3. Working inside the borders, arrange the peppercinis , basil, thyme, garlic, lemon zest, and chili flakes on the pastry. Then evenly sprinkle the cheeses over top. Add the artichokes and lightly drizzle over a squeeze of honey. Chill in the freezer for 10 minutes. 4. Bake for 25-30 minutes or until the pastry is golden and the cheese is melted.