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
Units
Scale
- 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