Artichoke and mushroom Tart (Edit recipe)

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Original recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 4

Ingredients

1 Puff Pastry, sheet, thawed, frozen
1 Shallot, sliced
1 Egg, beaten
2.5 cups Gouda Cheese, shredded smoked
4 Tbsp Thyme, Fresh
14 oz Artichokes, 1 jar or 2 7.5 oz jars, drained
4 oz Pancetta
Black Pepper
4 oz White Mushrooms, trumpet or any mushrooms you have on hand
Basil, Fresh, for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg.
Working inside the border, brush the bottom of the dough with a little bit of olive oil, then arrange the shallots and make sure they cover the entire tart, then evenly sprinkle the cheeses over the shallots. Add the artichokes and the mushrooms. and top it off with more cheese.
Fold the edges in, egg wash it again and sprinkle more pepper around the border (or get creative and use whatever dry herbs you have). Chill in the freezer for 10 minutes.
Bake for 25-30 minutes or until the pastry is golden and the cheese is melted.
once out of the oven, top it off with pancetta and basil.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	700
Fat:	51 g
Carbohydrates:	23 g
Protein:	46 g
Cholesterol:	187 g
Sodium:	1472 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.