Indulge your taste buds with the irresistible flavors of Italy by trying these Artichoke Gorgonzola and Chive Tarts! Perfect for any gathering or as a delightful snack, these tarts are a harmonious blend of creamy Gorgonzola cheese, tender artichokes, and fresh chives, all enveloped in flaky puff pastry. With just 45 minutes from prep to plate, you’ll be amazed at how easily you can impress your guests with this gourmet treat. Ready to elevate your appetizer game? Let’s dive into this delicious recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 tarts
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup canned artichoke hearts, chopped
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup fresh chives, chopped
- 1/2 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to slightly increase its size. Cut the pastry into 12 equal squares, approximately 4x4 inches each.
- Place the pastry squares onto the prepared baking sheet, leaving enough space between each square for expansion during baking.
- In a mixing bowl, combine the chopped artichoke hearts, crumbled Gorgonzola cheese, chopped chives, and heavy cream. Stir until all the ingredients are well mixed and evenly coated with the cream.
- Using a spoon, place a generous amount of the artichoke and cheese mixture in the center of each puff pastry square, leaving about 1/2 inch of space around the edges.
- Fold the edges of the pastry squares over the filling, creating a border. Make sure to pinch the corners to secure the filling inside.
- Brush the tops of the tarts with the beaten egg to give them a beautiful golden color when baked.
- Bake the tarts in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Once baked, remove the tarts from the oven and let them cool for a few minutes on the baking sheet.
- Serve the Artichoke Gorgonzola and Chive Tarts warm as an appetizer or snack. Enjoy!
Tips
- Thaw the Puff Pastry Properly: Make sure to thaw your puff pastry in the refrigerator for a few hours or overnight. This will ensure it remains cold and easy to work with.
- Experiment with Fillings: Feel free to customize the filling! Adding ingredients like sun-dried tomatoes, spinach, or different cheeses can create exciting variations.
- Don’t Overfill: When adding the artichoke mixture, be careful not to overfill the pastry squares. Leaving a half-inch border will help prevent spills while baking.
- Use Fresh Chives: Fresh herbs can make a significant difference in flavor. If you have access to fresh chives, they will enhance the dish's overall taste.
- Serve Warm: These tarts are best served warm. Consider baking them just before your guests arrive for the best experience.
- Pair with a Dip: For an extra touch, serve the tarts with a side of garlic aioli or a tangy dipping sauce to complement the flavors.
- Keep an Eye on Baking Time: Ovens can vary, so start checking your tarts at the 20-minute mark to ensure they don’t over-bake.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 40mg
