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

 

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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