This Artichoke Gouda Tart is the best way to cook with spring artichokes and herbs. Flaky puff pastry dough topped with melty gouda cheese, marinated artichokes, and fresh garlic and herbs. So simple and easy and out of this world good. As soon as the tart comes out of the oven, top it with fresh basil, then slice, eat, and enjoy. It’s the perfect light tart to serve for brunch…or even dinner.
I rarely share recipes like this, but every time I do I’m reminded of just how much I love them! So simple, light, pretty, and of course delicious. I created this with Easter in mind, but honestly, it would also be great for Mother’s Day and on into summer.
I love the flaky pastry and melty cheese, they’re perfect with the marinated artichokes!
When it comes to light appetizers and side dish recipes I tend to run out of ideas quickly. They always seem a little too basic to me, but this is not basic. It’s fun and yummy!
Whenever I work with any kind of pastry recipe, I usually use a store-bought puff pastry. I can pull it out of the freezer at a moment’s notice. It’s a staple I love to keep on hand!
I like to roll the pastry out just slightly, then create a border with the extra sheet of pastry. It’s so easy to do. Just cut strips of pastry from the second sheet, then attach them to the larger sheet of pastry with a beaten egg. The egg will act like a “glue”.
I sprinkle the borders with black pepper and sesame seeds. When it bakes up you have the most perfect flaky, buttery, peppery pastry!
When the pastry is all assembled, the rest is just the simplest. Layer on fresh basil, thyme, and garlic, then sprinkle over lots of melty gouda and fontina cheese. This is my favorite melty blend of cheese, it’s sweet and buttery.
You can, of course, use any of your favorite cheeses. Provolone, mozzarella, and parmesan would all be great too!
Finally the artichokes. I love to use jarred marinated artichoke hearts. I’ve found these to have the most flavor and they always turn out delicious in recipes!
Drain off the water, then arrange them over the cheese.
At this point, I chill the whole tart to help firm up the pastry before baking. This helps to ensure that the pastry stays flaky and delish while baking!
As soon as the tart comes out of the oven I like to top it with fresh basil or dill and an extra pinch of chili flakes.
That’s it, simply slice and serve, so delicious. And that drizzle of honey that’s added right before baking, mmmm, so good!
The crust is flaky, the cheese is crisp around the edges, yet soft and melty in the center. And the artichokes paired with the fresh herbs…perfection.
Kind of fancy, but then not so fancy – the perfect mix of both! Enjoy!
Looking for other simple tomato recipes for summer? Here are a few ideas:
Lastly, if you make this Artichoke Gouda Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram
! Looking through the photos of recipes you all have made is my favorite!