Cheese tart with artichoke hearts

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https://epicuriantime.com/recettes/admin/uploads/M_recipe_2443.jpg
Photo: epicuriantime.com

Prep Time:
15 minutes
Cooking Time:
30 minutes
Servings:
6


  • For the Cheese tart with artichoke hearts :
  •  Tags for<b>Cheese tart with artichoke hearts
  • Tags for Cheese tart with artichoke hearts
  • main ingredients:
  • cheese Pageturner Cookbook
  • puff-pastry Pageturner Cookbook
  • artichoke Pageturner Cookbook
  • type of dish:
  • hors-doeuvre Pageturner Cookbook
  • type of recipe:
  • pie/tart Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Cocktail-Party Pageturner Cookbook
  • Type of meal:
  • cocktail Pageturner Cookbook
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    Ingredients

    • 1 puff pastry sheet, store-bought
      1 egg, whisked
      A handful of finely chopped parsley
      1 cup mozzarella cheese
      1/2 cup ricotta cheese
      A heaping tablespoon crème fraiche or sour cream, or cream cheese
      A dozen artichoke hearts, jarred ones
      1 to 2 tablespoons capers
      1 Serrano pepper, thinly sliced
      Lemon zest
      Basil or cilantro
      Salt and pepper
      Shaved Parmesan

    Directions

    1. Preheat the oven at 400°F or 205°C.
    2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
    3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
    4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
    5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.

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