This is an amazing, and easy to prepare vegetarian tart with one of my favorite spring veggies – Artichokes! Normally when I think of ‘chokes, I know that they can be a pain to prepare. There is so much work involved to get to the best part, but for this dish, I used canned hearts. You can also use frozen too if you want. That makes this easy to make year-round!
This one is so easy to make, and such a family favorite that it will probably go into your monthly (or even weekly. rotation.
Just take some puff pastry which is so easy to work with, and build it up in layers! First, we add a 2nd layer to the sides to make a bowl of sorts out of the pastry. Then we fill it with some fresh herbs, loads of melty cheese, and finally the delicious artichokes.
Preparation takes 5-10 minutes, and then another 20 or so in the oven. And you can eat it immediately of course!
When I first heard of this dish, I thought it was Greek. It had puff pastry (which reminded me of phyllo dough), it had artichokes, and there was feta, too. But as I learned more about this artichoke tart, I realized that it was Italian, and called Carciofi Alla Romana Tart. Literally translated to Roman Artichoke Tart.
It’s an amazing buttery, flaky, a combination of savory flavors. Great as an appetizer, party food, or as a side dish with a large salad or even soup.
This version is made with a puff pastry base, which is very forgiving. It’s so easy to work with, and even if you are a sloppy cook like me, this dish comes out great. Both delicious and pretty.
I’ve added a few little extras to this which I think enhance and even make the flavors a bit more complex. There is Everything Seasoning on the crust. Also, hidden under the layer of cheese is some lemon zest and fresh basil sliced up. Super easy to do, and a nice combination of complementary flavors.
What I love about this dish
Aside from the incredible flavors and how fun it is to eat – like a pizza, sort of – this comes together so fast! Plus it has some cooking techniques that are on the more “fun” end of the scale.
For instance, it’s not necessary but you can use a rolling pin to stretch out the dough and make a larger square. Plus you get to use some egg wash with a literal paintbrush to glue it all together.
Then we get to use one of my favorite seasonings – Everything Seasoning.
I first saw this called “Everything But the Bagel Seasoning” at Trader Joes. It’s a combination of all the great stuff that is coated on the outside of an Everything Seed Bagel: white sesame seeds, dried minced garlic and onion, sea salt flakes, and poppy seeds. This gets sprinkled on the edges of the tart
Substitutions and alterations
I like to switch up the cheese I use in this dish. Typically I only use a single cheese, but if I don’t have enough to cover the entire tart, then I combine a few different ones. For this recipe I used Gouda, but Feta is equally as good. I’ve also used Parmesan, Romano, Ricotta, and even Mexican Cotija cheese as a base. For me, a dry, salty cheese is my favorite, but even a mozzarella works well too!
It doesn’t have to be square, or big for that matter! Puff pastry is super forgiving and easy to work with. Cut it into different shapes, like circles to make an Artichoke pie or even small triangles that will resemble artichoke spanakopita. I just do a big rectangle because it is fast and easy.
As for the Artichokes – always fresh is best, but prepping fresh chokes can take so long. First, you have to clean them, then cook them, then cut them down to the heart which is the best and most edible part. Plus they can be expensive when out of season (March through May).
Instead, I often used canned Artichoke hearts or even a bag of frozen ones. If using canned – just dump the can into a strainer, and rinse with some cold water. For frozen, I spread them out into a single layer on a microwave-safe plate and quickly thaw them using the defrost setting.
- Gluten-Free option – Honestly this is a tough one. The flaky, buttery puff pastry dough is one of the key ingredients in this dish. You could try it with a cauliflower crust I guess?
- Vegan Option – Use a good quality dairy-free vegan cheese. Something that is a bit dryer and saltier would be my preference.
- Carnivore Option – They say that bacon makes everything better, right?
Leftovers and freezing
This is best eaten the same day it is prepared. However, I have put leftovers into the fridge for a day. It never lasts more than a day. I’ve never tried freezing this, but I don’t think that would be the best thing to do.
Honestly, it comes together so quickly, that you will have time to make it the day you want it.
Vegetarian Artichoke Tart
- 1 package Puff pastry 2-sheets
- 1 Egg Beaten
- 2 tbsp Everything Seasoning
- 1 Lemon Zested
- 2 cloves Garlic Minced
- ¼ Cup basil fresh chopped
- 1 Cup Asiago Cheese Grated
- 16 Oz Artichoke Hearts
- Preheat the oven to 425° F and line a baking sheet with parchemnt paper
- Open the box of puff pastry and remove 1 sheet. Lay it out and if desired roll it out to make a larger rectangle. Paint 1 inch in from each edge with the beaten egg. Cut the other sheet of puff pastry into 4 long strips and lay over the brushed egg. Then use a fork to prick holes in the base to let the steam escape while baking.
- Take the lemon zest, garlic, and basil and spread evenly over the base (not the edges
- Add the grated cheese edge to edge.
- Add the artichoke hearts randomly (or in a pattern) over the cheese.
- Finally brush the edges with egg wash again and sprinkle on the everything seasoning
- Bake for 15-20 min or until cheese is melted and pastry is golden. Enjoy! 💚
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