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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.
Made this on Easter Sunday. Very good. I used the marinated artichokes. I drained them very well but the cheese was slightly runny from them. Next time I would also pat dry with paper towels.
Hey Debra,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Made this tart for Good Friday. Delicious! Next time I will try making individual tarts as an appetizer. This is an easy recipe with big impact! I may try smoked gouda next time as well. I love that your recipes are always easy to follow, accurate and have great flavours!
Hey Kathryn,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
I made it for Easter Brunch- a fabulous hit! Not a crumb left from the two tarts-Thank you.
Hey Laurie,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Made this today, for Easter brunch, it was so good!!! Will definitely make it again!!!
Hi Ruth,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
This look as delicious as all your recipes are! In the recipe instructions you say to sprinkle the cheeses over the herbs/artichokes. But in the video it looks like you’ve sprinkled the cheese directly on the top? which is the preferred method (maybe it doesn’t matter? It’s all just yummy all together!) Thanks!
I meant to say that in the video it looks like you sprinkled cheese directly on top of the puff pastry before adding herbs and artichokes. Which order do you think it’s best to add the cheese? Thanks 🙂 We love ALL your recipes and make them frequently!
Hey Jane,
You can follow the recipe as is put the cheese down first and then add the veggies, if you want more sprinkle some additional cheese on top:)
Thanks so much! I’m making it tonight!!
Hey Jane,
You can do either method:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Love your recipes! Do you think I could chill this for longer? Like an hour?
Hey Megan,
Totally, that would be just fine for you to do! Please let me know if you give the recipe a try, I hope you love it! xx
OMG…delicious!!! Flavor combo was amazing! Cut the amount of cheese a bit because we prefer it that way and drizzled the honey on the hot tart! Wow! My husband and I ate the whole thing!
Hey Connie,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
Made this using home made pizza dough and it was delicious but I’m going to try making it with the puff pastry….I’m sure that will take it to the next level. And I’ll add a little more honey. Nice touch. Thanks for the recipe.
Hey Debbie,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
Hi Tieghan! Making this for Easter Brunch. I didn’t see where the pepperoncinis are incorporated into the recipe. They are listed in the ingredients, but I just don’t see where they are added. Maybe I missed it? Great work! Keep it going!
Oops. Just saw the pepperoncinis in the directions for the recipe, but not in your written description of making the tart. Kind of through me. Got it now!
Hey Lorraine,
The pepperoncinis are added in step 3:) I hope you love this recipe, please let me know if you have any other questions! xx
So excited to make this for Easter! If I prep the night before, should I skip the freeze part and just put in the fridge, or freeze then fridge? Thanks 🙂
Hey Kara,
I would do the freezer and then the fridge. I hope you love the recipe, please let me know if you have any other questions! xx
This was easy to make. It looked and tasted amazing. I impressed my friends for happy hour.
Hey Kris,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
This was absolutely fabulous! I made it today. The flavors are amazing. I think next time I’ll add more cheese and maybe some sautéed mushrooms. I used mozzarella and fontina for my cheeses.
Hey Cynthia,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
I made this last night and it was so delicious. I didn’t have enough of the basil or thyme so I used what I had and supplemented with dill. I honestly think any combination of herbs would be delicious. I splurged on puff pastry, Dufour, from Whole Foods ( it was twice the price of Pepperidge Farm ) but was well worth it. It was so buttery and flaky. I used a very flavorful honey but didn’t really taste it. I think next time I would use more than a dribble or put it on right after taking the tart out of the oven. This recipe is highly adaptable. Sprinkling cooked salmon over the top would give it an added jolt of protein. One of my favorite things about it is not having to cook anything before assembling it. Once you have everything ready, putting it together is a cinch.
Hi Susan,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks for sharing your feedback and what worked well for you! ?Tieghan
I made this for a birthday brunch over the weekend and it was a huge hit! Very easy to put together, great for a crowd and the array of flavors are fantastic! I’ll be making this over and over again! Great recipe!
Hey Shana,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Sadly this one didn’t work for me. Overpowered by the lemon zest. The recipe said to “lightly drizzle over a squeeze of honey” before putting it in the freezer so I added the honey before baking and it burned where the drizzles were. Will try again as I love the ingredients. Maybe the recipe should read lightly drizzle over a squeeze of lemon?
Hi Amy,
So sorry the recipe was not enjoyed. The instructions are correct with the honey:) Please let me know if I can help in anyway! xx