Looking for a dish that’s both elegant and comforting? This Artichoke and Mushroom Tart is the answer. With its flaky, buttery crust and savory filling, it’s the perfect balance of flavors. You’ll love the richness of the artichokes and the earthy mushrooms, all nestled together in a creamy, cheesy base. It’s simple enough for a weeknight dinner, but special enough to impress guests at your next gathering. Trust me, this tart is going to be a favorite in no time.
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Why You’ll Love This Recipe
This Artichoke and Mushroom Tart is everything you need for a cozy, indulgent meal. It’s packed with flavor, yet surprisingly light. Here’s why you’re going to fall head over heels for it:
- Versatile: Serve it for a casual family dinner, as a starter at a dinner party, or as a brunch dish. It works for any occasion, and you can easily switch up the veggies depending on what you have on hand.
- Flavor-packed: The earthy mushrooms, tangy artichokes, and creamy cheese filling make every bite a flavor explosion. It’s the perfect combination of savory, creamy, and slightly tangy, all in one bite.
- Easy to make: Even if you’re not a seasoned chef, this tart is simple to prepare. With minimal ingredients and steps, it’s a fun and easy recipe to bring to life.
- Crowd-pleaser: Whether you’re cooking for family or friends, this tart is always a hit. It’s a guaranteed crowd-pleaser that even picky eaters will love.
Ingredients
Here’s what you’ll need to make this Artichoke and Mushroom Tart:
- Mushrooms: The earthy flavor of mushrooms provides the perfect contrast to the creamy filling.
- Artichokes: Tender, marinated artichokes bring a slight tang and depth of flavor.
- Cheese: A mix of cream cheese and Parmesan gives the filling a creamy, cheesy richness.
- Puff Pastry: The golden, flaky crust is light and buttery, making each bite irresistible.
- Garlic: A touch of garlic adds savory depth to the filling.
- Herbs: Fresh thyme and rosemary complement the mushrooms and artichokes beautifully.
(Note: The full ingredient list with measurements is provided in the recipe card directly below.)
Instructions
Let’s get cooking! Here’s how to put together this savory masterpiece:
- Preheat your oven: Start by preheating your oven to 375°F (190°C). This ensures your tart cooks evenly and gets that perfect golden-brown crust.
- Prepare the mushrooms and artichokes: Slice the mushrooms and drain the marinated artichokes. Sauté the mushrooms in a hot pan with a little olive oil until they release their moisture and become golden brown. Set them aside to cool slightly.
- Make the filling: In a bowl, mix the cream cheese, Parmesan, garlic, and herbs. Stir in the sautéed mushrooms and artichokes. Season with salt and pepper to taste.
- Roll out the puff pastry: On a lightly floured surface, roll out the puff pastry to fit your tart pan. Press the pastry into the pan and trim the excess.
- Assemble the tart: Spoon the mushroom and artichoke filling onto the prepared pastry. Spread it evenly to cover the crust.
- Bake the tart: Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is set.
- Cool and serve: Let the tart cool for a few minutes before slicing. Serve warm, garnished with a little extra fresh herb if you like!
Nutrition Facts
- Servings: [Number of servings]
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: [Time to prepare ingredients]
- Cook Time: [Time to bake]
- Total Time: [Total time needed]
How to Serve Artichoke and Mushroom Tart
This tart is great on its own, but here are a few ideas for sides to elevate your meal:
- Fresh salad: Pair with a simple green salad dressed with balsamic vinaigrette for a light, refreshing contrast.
- Roasted vegetables: A side of roasted carrots, zucchini, or asparagus complements the savory tart flavors.
- Soup: Serve with a warm, comforting bowl of soup for a full, satisfying meal.
Additional Tips
Here are a few extra tips to help you perfect this recipe:
- Use fresh herbs: Fresh thyme and rosemary add a lovely fragrance and flavor to the filling. If you don’t have fresh herbs, dried can work, but fresh makes all the difference.
- Make it ahead: You can prepare the tart filling ahead of time and store it in the fridge until you’re ready to assemble and bake.
- Add protein: For a heartier meal, consider adding cooked chicken or bacon to the filling for extra protein.
- Store leftovers: Keep leftover tart in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
FAQ Section
Q1: Can I substitute the puff pastry with a different crust?
A1: Yes! You can use a pie crust or a homemade shortcrust pastry if you prefer. Just make sure to adjust the cooking time as needed.
Q2: Can I make this tart ahead of time?
A2: Absolutely! You can assemble the tart and refrigerate it before baking. Just bake it when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the crust crispy.
Q4: Can I freeze this tart?
A4: Yes! After baking, let the tart cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven from frozen.
Q5: What’s the best way to reheat this tart?
A5: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will keep the crust crispy.
Q6: Can I double the recipe?
A6: Definitely! You can make a larger batch and either bake it all at once or make two smaller tarts.
Q7: Can I use canned artichokes instead of marinated ones?
A7: Yes, you can! Just make sure to drain and pat them dry before using them in the filling.
Q8: Can I use other vegetables in the tart?
A8: Absolutely! Feel free to swap the mushrooms or artichokes for spinach, leeks, or even roasted bell peppers for a unique twist.
Q9: Can I make this tart without cheese?
A9: Yes! If you’re dairy-free or just prefer a lighter version, you can omit the cheese and substitute with a plant-based cheese or nutritional yeast for added flavor.
Q10: Can I serve this tart cold?
A10: Yes, you can enjoy this tart cold, but it’s best served warm for the most flavorful experience.
Conclusion
This Artichoke and Mushroom Tart is everything you want in a savory dish—flaky, creamy, and full of flavor. It’s a versatile, easy recipe that’s sure to become a staple in your kitchen. Whether you’re serving it for a special occasion or a cozy weeknight dinner, it’s guaranteed to impress. So, gather your ingredients, get cooking, and enjoy a slice (or two!) of this delightful tart!
Print
Artichoke and Mushroom Tart
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
Description
A savory tart featuring smoked gouda cheese, grilled artichokes, pancetta, and trumpet mushrooms all atop flaky puff pastry. This easy-to-make dish is perfect for a light dinner or appetizer.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 shallot, sliced
- 1 egg, beaten
- 2 1/2 cups shredded smoked gouda cheese
- 4 tablespoons fresh thyme leaves
- 1 jar (14 ounce or two 7.5 oz jars) grilled artichokes, drained
- 4 oz pancetta
- Freshly ground black pepper
- 4 oz trumpet mushrooms or any mushrooms you have on hand
- Fresh basil for topping
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry slightly to stretch it, then transfer it to the prepared baking sheet. Brush the edges of the pastry with the beaten egg.
- Inside the border, brush the bottom of the dough with a little olive oil. Arrange the sliced shallots over the pastry to cover the entire tart.
- Evenly sprinkle the shredded gouda and thyme leaves over the shallots. Add the artichokes and mushrooms, followed by a bit more cheese on top.
- Fold the edges of the pastry inward, brush the border with the egg wash again, and sprinkle with pepper or any dry herbs you prefer.
- Chill the tart in the freezer for 10 minutes.
- Bake for 25-30 minutes, or until the pastry is golden and the cheese is melted.
- Once out of the oven, top the tart with crispy pancetta and fresh basil.
- Serve and enjoy!
Notes
- Feel free to use any mushrooms you have on hand, such as button or cremini mushrooms, instead of trumpet mushrooms.
- For a different flavor, try substituting the smoked gouda with another cheese like fontina or gruyere.
- This tart can be served warm or at room temperature, making it perfect for gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg