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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.
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!
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 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:
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
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.
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.
This is so delish! We inhaled it, so good! Easy yet very fancy. Served it with pan seared Swordfish and salad. Just perfect!
Hey Carol,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Absolutely delicious!
Easy to make and fun to eat.
I used one sheet of puff pastry and folded edges over.
Couldn’t find Fontina, so used gouda and havarti cheeses. I might even add some mushrooms next. I love my shrooms!
The drizzle of honey after baking makes it.
Definitely one to make again.
Hey Teri,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Thanks for sharing what worked well for you. xTieghan
This is the perfect spring meal. I served with a cup of tomato soup. . I didn’t have fresh basil, so put on dry and added chopped fresh parsley. Also added som asparagus. Would be delicious with ham, I bet. Super easy and great for a light meal or app.
Hey Sallie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Oooooohhhh…this was so perfectly delicious! The right combo of warming comfort food, with a touch of Spring creeping in. 🙂 I subbed Gruyere for the Gouda, (can’t get enough Gruyere!) but otherwise, followed the recipe as is. Amazing flavor!
Hey Aline,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Make this and it was delicious. Was not able to get my baking sheet in the freezer to chill but worked anyway!! Another great one
Hey Christine,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
This is cooking as I type-looks yummy! Have to say though that recipe I printed did not include chili flakes, pepperini, dill or lemon zest?
Hi Katie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Sorry, I would try printing again those should be there for you! Have the best week:) xx
Hi Tieghan,
This recipe sounds wonderful and I can’t wait to try it. I am thinking of serving it as an app for a dinner party. Can I assemble this in advance and then just pop it in the ovennwhen my guests arrive? How far advance do you think I could assemble it?
Thanks,
Carol
Hey Carol,
Sure, that will work well for you! You could assemble the morning of:) I hope you love the recipe, please let me know if you give it a try! xx
Thank you for this recipe! We just made for breakfast and added small thinly sliced chicken. Came out great!
Hey Robynne,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
this is delish! I only used 1 sheet of puff pastry (I merely folded the edges in on the sides) I did add sprinkles of ‘Everything bagel” seasoning all over the dough prior to baking. I highly recommend this addition!!
Hi Michelle,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
I’m looking for a way to use spring onions. Do you think I could add them to this?
Hey Tracey,
Sure, I think that would be just fine for you to do! Let me know if you give the recipe a try, I hope you love it! xxTieghan
I just got everything to make this today as it sounds delish! I totally forgot the basil but I have cilantro or parsley. Any recs on which would work best?
Hey Liz,
I would use either of those, you could even use both:) Let me know how the recipe turns out, I hope you love it! xTieghan
Superb, easy to make and super delicious! Will make it again.
Hi Peggy,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
What’s the best cheese to substitute in this recipe for Fontina? Couldn’t find it in my local supermarket. Thanks!
Hi Sarah,
Gruyere and Provolone would also be great! I hope you love the recipe, let me know if you give it a try! xx
Made this eve and was super yum, turned out perfect!
Hi Jodi,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Any other recommendation than gouda for cheese? This sounds great!
Hey Allison,
You can use any cheese you like here:) I hope you love the recipe, please let me know if you give it a try! xx
Can’t wait to make this for Easter. Just a couple quick questions – on your IG story I noticed you added pepperoncinis before the herb mix but it’s not listed. About how much would you say? And do you drizzle the honey before or after baking, or both? Thank you!
Hey Shelley,
You can add the pepperoncinis to your liking, about 1/4 cup. Honey goes on after baking:) I hope you love the recipe, please let me know if you have any other questions! xx
Hi! Just a note to share that the recipe calls for the honey to be added before popping it in the freezer/before baking. 🙂 Might want to edit if that’s not the case. Excited to try this one!
Thanks Meg, I hope you love the recipe!!