FETA AND ARTICHOKE TART (for six)
1/3 cup heavy cream
4 ounces feta, divided
kosher salt, freshly ground pepper
one 14 ounce (1 sheet) or 17.3 ounce (2 sheets) package puff pastry, thawed
all-purpose flour (for work surface)
two 4 ounce jars marinated artichoke hearts, drained and halved
2 tablespoons olive oil
1 large egg, beaten to blend
1.Preheat oven to 425*. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
2. If using a 14 ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface to a 12 inch square (if using a 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 inch border.
3. 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.
4. Bake tart until pastry is puffed and beginning to brown, about 10 minutes. Reduce oven temperature to 375* and continue to bake until pastry is deep golden brown and cooked through, about 20 minutes longer. Serve warm or at room temperature.
NOTE: Tart can be made 2 hours ahead and allowed to stand at room temperature. Alternative toppings can include:
Bake tart with feta cream and crumbled feta only. When slightly cooled, add smoked salmon, sliced scallions and a sprinkling of minced fresh dill.
Scatter the feta cream with crumbled feta, jarred roasted red peppers, slivered black olives and chopped fresh rosemary. Finish with a drizzle of olive oil, then bake.
adapted from Bon Appetit Magazine, May, 2o13