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Artichoke Tarts

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Artichoke Tarts


The flaky pastry dough is the perfect canvas for a tantalizing mix of flavors. The addition of not one, but two delectable BelGioioso® cheeses turns every bite into a masterpiece. These Artichoke tarts, topped with artichoke heart and fresh thyme and sprinkled with a little thyme powder, are a celebration in taste and texture.

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Artichoke Tarts

Two (12-inch) tarts can be made.

Ingredients

  • Rough Puff Pastry (recipe below)
  • 1 (8-ounce) package (226 grams) BelGioioso® Crescenza-Stracchino Cheese divided
  • 1 The following are some examples of the use of Fresh thyme leafs
  • ½ The following are some examples of the use of Roasted garlic powder (1 gram).
  • 1 (112 grams) shredded BelGioioso® Mild Provolone Cheese, divided
  • 2 Cans of artichoke hearts (14 ounces, 396 grams) quartered and dried.
  • 1 large egg (50 grams), room temperature
  • 1 You can also find out more about 15 grams of water
  • 1 The following are some examples of the use of Three grams of flaked salt
  • ½ The following are some examples of the use of Cracked black pepper
  • Garnish : black pepper, cracked sea salt and fresh thyme leaves

Instructions

  • Line 2 baking sheets using parchment paper.
  • Divide the Rough Puff Pastry dough in half. Roll half of dough into a 12-inch square (about ⅛ inch thick). Wrap remaining dough in plastic and refrigerate it until you are ready to use. Transfer to one pan. Mark a…



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