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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.

Artichoke Gouda Tart | halfbakedharvest.com

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!

Artichoke Gouda Tart | halfbakedharvest.com

Details

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!

Artichoke Gouda Tart | halfbakedharvest.com

Assemble

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!

Artichoke Gouda Tart | halfbakedharvest.com

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!

Artichoke Gouda Tart | halfbakedharvest.com

Looking for other simple tomato recipes for summer? Here are a few ideas: 

Spinach and Artichoke Pizza with Cheesy Bread Crust

Spinach and Artichoke Pita Grilled Cheese

One Pot Baked Spinach and Artichoke Mac and Cheese

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

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
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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Ingredients

Instructions

  • 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.
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Artichoke Gouda Tart | halfbakedharvest.com

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Comments

  1. 4 stars
    This recipe is great. We take it to parties all the time. I have a hard time following along with recipes on this website given with frequent differences between the written instructions and video. For example, a few differences on this one:

    Recipe says to drizzle honey before baking but the video shows it after.

    Recipe says to place cheese on top of the toppings but the video does the opposite.

    Recipe says to line the pastry with 1/2” strips but the video and photos show strips at least double in size.

    Recipe says to ”prick the inside of the pastry with a fork (see above photos)” but no photo is shown on the website.

    1. Hi there,
      Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Sorry for any confusion! xT

  2. This is an amazing recipe. I used tomatoes instead of artichokes since I’ve have so many right now. Perfection.

    1. Hey Corinne,
      Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT

  3. 5 stars
    Excellent! I impressed myself. I did everything bagel seasoning on the boarder instead. Wish I could upload my photos here!

    1. Hey there!
      Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT

  4. 5 stars
    OMG absolutely delicious. Even my husband (who doesn’t like artichokes) had seconds. I added Arugula on top to serve because I’m obsessed with Arugula. This will be made again and again

    1. Hey Louise,
      Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx

  5. 5 stars
    Just made this as a test before our housewarming party in a few weeks. It was absolutely delicious! Can’t wait to make it for our party.

    1. Hi Olivia,
      Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT

    1. Hey Michelle,
      Sure, that will work well for you, just keep it covered in the fridge. I hope the recipe turns out amazing, let me know if you give it a try! xT

    1. Hi Kate,
      Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx

  6. 5 stars
    Ohmigosh, this was so tasty! I didn’t use sesame seeds and used dried thyme. And next time I would add even more pepperoncinis! I made this for a Saturday happy hour with our neighbors and everyone loved it. Another HBH recipe hit!

    1. Hi Alissa,
      Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx

    1. Hi Gwen,
      Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT

  7. I did not think anything could top the Baked Gruyère in Pastry with Rosemary and Garlic. I stand corrected. The Artichoke Gouda Tart is seriously heaven on earth! The flavors are simply the perfect combination of sweet, a little spicy, and and a whole lotta savory! I’m in love!

    1. Hi Michelle,
      Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  8. 5 stars
    As if the presentation of this tart wasn’t stunning enough, this recipe was even more so! Followed the recipe with a few exceptions – I didn’t have fontina or peppercinos so I used feta and with additional crushed red pepper. Rather than drizzle honey, I melted 2 Tbs of fig jam and sparingly coated the phyllo before adding the cheese. The Artichoke and Gouda Tart recipe is a keeper!

    1. Hi Wendy,
      Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for your kind message:) xx

      1. You indicate to use marinated artichokes, but in your description you state to drain water from artichokes. Are they marinated in water or oil?

        1. Hey Rose,
          Whatever your artichokes are marinated in, drain them:) Let me know if you give the recipe a try, I hope you love it! xTieghan