Saturday, June 22, 2013

Artichoke, Red Onion and Feta Tart

Earlier this week I published a quick and easy dessert recipe involving puff pastry.  Originally, I had planned to feature a savory and sweet option, but then realized it might be better to just focus on one.  Today, we will use the same steps but use savory ingredients combined with puff pastry to create a quick appetizer or late night alternative to pizza.


Equipment:
Baking sheet or jelly roll pan (baking sheet with edges)
Parchment paper
Small mixing bowl
Fork or whisk

Ingredients:
4 ounces of crumbled feta
1-2 Tbls of half-and-half or cream

14 oz jar of marinated artichokes, drained
1/2 red onion, thinly sliced

Fresh herbs, ie basil, oregano, or majoram, chopped ( or dried )
Puff pastry, thawed & unfolded
1 Egg, slightly beaten with 1 tsp water

Instructions:
1. Wash your hands.
2. Preheat oven to 425F degrees.
3. Un-Roll puff pastry onto baking sheet with parchment paper.
4. Use a knife to score the puff pastry along the edges, leaving a 1/2-3/4 inch border.





5. Combine crumbled feta and cream into a coarse, spreadable mixture.  If you have a blender or magic bullet, you can use this instead.  Add liquid to get a spreadable consistency, but not runny!!




6. Scatter artichokes across the feta-mixture.
7. Add red onions & herbs (or dried spices).



8. Drizzle with a little olive oil & pepper.

9. Brush (or use your fingers / hand) edges with egg wash.
10. Bake @ 425F x 10-15 minutes until edges start browning, then decrease heat to 350F.
11. Bake another 20-25 minutes until crust golden brown.


Don't blink here because you might just miss getting a piece.
Feel free to experiment with mushrooms, leek, zucchini, squash, and other cheeses.  The puff pastry is really just a canvas for ideas.