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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. Enjoy this cheesy artichoke tart!!
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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!
Ingredients
- Frozen puff pastry
- Egg
- Sesame seeds
- Black pepper
- Shredded gouda cheese
- Shredded fontina cheese
- Chopped peppercinis
- Chopped fresh basil
- Fresh thyme leaves (tarragon and parsley would be great too)
- Garlic
- Lemon zest
- Chili flakes
- Marinated artichokes
- Olive Oil
- Butter
- Honey
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!
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 cheeses 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. Delicious with olive oil or mustard. Add salt and pepper and voilà!
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:
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
Ingredients
- 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious! I noticed the written instructions called for chili flakes but the list doesn’t. I guessed and did about half a teaspoon. Overall would make again.
Hey Wendy,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
Can it be prepared ahead and actually frozen before baking when needed?
Hey Valerie,
Sure, that should work well for you! I hope you love the recipe!! xTieghan
I made this last night – it was delicious! I just didn’t add the extra pastry round the edges – I just made the edges a little thicker. Yum?
Hey Kirsty,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
I’m hosting a cocktail party soon and this (and others from your repertoire), is def going on my buffet. Although I haven’t made it yet, I know I don’t have to try any of your recipes in advance to know they’ll be perfect!
Thank you so much Terri, let me know how the recipe turns out!! xx
This sounds delicious as all your recipes have been, however we are in Mexico and haven’t been able to find puff pastry. Would a regular tart crust work, or what would you suggest? Thanks Tieghan!
Hey Molly,
Sure, a tart crust should also work well for you! You could also just do some pizza dough:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
I tried to find it Pinterest but couldn’t. Wanted to pin it
If you tap any of the food pics the Pinterest icon should show up. That’s what I did.
Hi Eleanor,
You can click on any photo to pin to Pinterest. Please let me know if you have any other questions! xTieghan
Looks amazing. Can’t wait to try it.
I hope you love the recipe Megan!!
That gooey cheese!!! MY MY!
Right?! So good!
Easy and delish, but your list of ingredients doesn’t list chili flakes but the instructions says “3.) …and chili flakes”.
Otherwise super easy and wonderful
Hey Peggy,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Thanks for pointing that out. Have the best day:) xT
Omg I made this tart and a nice green salad to go along side it was gone in minutes thank you it was delicious gonna make it again next gonna make the stuffed pretzels Linda
Hey Linda,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
Wow – what a beautiful creation! I plan on making this over the weekend, so I’ll let you know how it comes out. The sesame seeds on the edge are a nice touch!
I hope you love the recipe Aline!!
Would broccoli work to replace the artichokes? Ever since pregnancy, I can’t eat artichokes. 🙁
Hi Emily,
Totally, that will work well for you! Let me know if you give the recipe a try, I hope you love it!! xTieghan
I have a question. When you say “2 sheets of puff pastry”. Do you actually mean 2 of the single thin sheets or 2 packages of puff pastry?
2 sheets mean 2 sheets and not two packages..
Hi also this is “puff” pastry not filo pastry. When you said thin sheets it made me think you were referring to filo.
Hey Tom,
You will want to use 2 of the sheets of puff pastry, not 2 packages. Make sure you are using puff pastry and not phyllo dough:) Please let me know if you have any other questions! xx
I made this for lunch! It was lovely. Thanks for a quick, great recipe. Xx
Hey Kelly-Jane,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
This sounds tasty! Is there a way to add egg to make it quiche like?
Hey Hannah,
Thanks so much! I would probably give one of these recipes a try:
https://www.halfbakedharvest.com/asparagus-and-brie-quiche/
https://www.halfbakedharvest.com/cheesy-zucchini-and-corn-pie/
https://www.halfbakedharvest.com/khachapuri-georgian-cheese-bread/
Please let me know if you have any questions! xx