Artichoke Gruyere Tart March 2016
Fuss-free Artichoke Tart for a Quickie Dinner
If you know that your family will be racing to the finish line even before they begin your Purim meal, consider keeping your entree super simple with this Artichoke and Gruyere Tart. We love that it’s meat-free so all hamantaschen, even those laden with butter, are fair game.
Serve it alongside a healthy citrus salad and this velvety mushroom soup and you’ll be on your way. Remember to consider this an impressive appetizer, too.
Artichoke Gruyere Tart
This recipe is dairy
Flour, for work surface
1 sheet frozen Puff Pastry
2 C Gruyere Cheese, shredded
½ C grated Parmesan Cheese
1 ½ lbs artichoke hearts (drained if using from a can), sliced thin
1 T Olive Oil
2 cloves Garlic, crushed
1 t chopped Thyme Leaves
Salt and Pepper
Preheat the oven to 400 degrees. On a floured surface, roll the puff pastry into a 16X10 inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With your knife, lightly score pastry dough 1 inch from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at ½ inch intervals. Bake until golden brown, about 15 minutes.
Remove pastry shell from oven. Sprinkle with chopped garlic, thyme leaves, and shredded gruyere. Place the artichoke slices evenly to fit crosswise inside the tart shell; arrange in a single layer over gruyere and then sprinkle with grated parmesan cheese. Drizzle with olive oil, season with salt and pepper. Bake until artichokes are tender and cheese is melted, about 15-20 minutes.
Cut the warm tart into squares and watch your guests enjoy!