Artichoke Feta Tart Recipes

ARTICHOKE & FETA TART

Steps:

• Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper. If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border. Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg. Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.

LEEK, ARTICHOKE & FETA TART

Steps:

• Set oven at 400°F.
• Melt butter in a medium saucepan.
• Add leeks, and cook covered for 15 minutes (stirring occasionally).
• Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
• On floured board roll out puff pastry to 11 or 12-inch square.
• Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
• Roll up edges about 1 inch to form edge.
• Beat egg with 2 tsp water and brush all over pastry.
• Prick bottom all over with fork and bake 15 minutes.
• Spread leek mixture over crust.
• Mix cheeses together and sprinkle over top.
• Sprinkle with pine nuts.
• Bake 10 minutes.
• Garnish with 2 Tbsp fresh dill roughly chopped.