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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.
Tasted as delicious as expected. I’m a clumsy cook and this was pretty foolproof.
Hi Betsy,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Served with a green salad for dinner on a hot evening. The fresh dill at the end was perfect. Nice change of pace for a weeknight meal. Will definitely make it again.
Thanks for another delicious recipe!
Hi Nicole,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Excellent appetizer- everyone loved it even the kids. I accidentally misread the recipe and used all of the second sheet of puff pastry. It did cause it to sink some in the middle but was still delicious. Cannot wait to make again.
Hey Leslie,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Can you tell me what Peppercini’s are?
Is this crushed red pepper or chopped Pepperoncini?
I am unfamiliar with the term.
The recipe sounds delicious and I would like to try it.
Thanks.
Hi Linda,
Pepperoncinis are peppers that you can find in a jar near the pickles are your local grocery store. Please let me know if you have any other questions! xTieghan
Hi Tieghan,
I plan to make this for the Derby tomorrow! What’s the best way to transport it? And can it be reheated without losing the flavor? Thank you!
Hey Emma,
I would keep on a sheet pan covered with foil, just reheat on low:) I hope the recipe turns out amazing, have fun! xTieghan
Can the tart be prepared prior so it’s ready to bake at a later time?
Hi Kristen,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xx
The outside rim of pastry cooked really quickly & started to brown. The rest of the pastry was still uncooked though. I would cook it at a lower temperature next time. Seemed like a LOT of filling.
Hi Cindy,
Thanks for giving the recipe a try, sorry to hear you had some issues with the baking. Was there anything you may have adjusted? Please let me know if there is any way that I can help! xx
Absolutely fabulous – and simple to make. The hardest part was shredding the cheese ? and it looks so fancy! Loved this one
Hey Tricia,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
This was so delicious!! Will definitely make again.
Hey Christina,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
This was SO delicious. The peppercinis are the perfect touch, along with the herbs. Highly recommend this recipe as an app and it is almost like eating pizza but better!
Hey Kaiti,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
Super easy and delicious! I used everything bagel seasoning instead of sesame seeds (huge hit!) and played around with some smoked cheeses and toppings including sundried tomatoes and pine nuts. So many fun ways to enhance and mix this up! Thank you
Hey Jessica,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Tieghan
Made for dinner tonight. We loved it. So many flavors. The perfect summer meal!
I left out some cheese because it seemed so full before baking and it was delicious!
Recently bought your new cookbook. Looking forward to trying several things.
Joyce
Hey Joyce,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
I was really looking forward to this and am sorry to say I was disappointed. Just did not have the depth of flavor I was hoping for. I could not taste the garlic at all. It just didn’t have the punch that I wanted. And the honey was a definite no for me.
Hi Kathie,
Thanks so much for giving this recipe a try, I am sorry to hear it was not enjoyed. Please let me know if there is any way that I can help! xTieghan
Added some diced red pepper for color and make two roses from the extra puff pastry for the top.Delightful tart with a nice green salad.
Hey Sandie,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
The flavors in this are amazing! Crust edge cooked a little faster than center but it was a hit. Will make this again!
Hey Jane,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT