Mushroom Artichoke Feta Tart

This Mushroom Artichoke Feta Tart is all fancy fungus without the fuss. So, are you looking to impress your friends without actually trying that hard? Enter this tart. It’s flaky, creamy, and savory. Furthermore, it’s just barely complicated enough to make you feel like a culinary wizard. Best of all? It’s deceptively simple to throw together. Like, “I made this in 20 minutes, please calm down,” simple.

First things first—mushrooms.

Firstly, choose your fighters for this Mushroom Artichoke Feta Tart: cremini, shiitake, oyster, or even the classic button mushroom. Or hey, mix and match like you’re building a woodland dream team. Then toss those fungi friends with olive oil, kosher salt, and freshly ground pepper. Also, delicious chopped artichoke hearts join the party. Use the canned ones packed in water. Seriously, I won’t judge you.

Secondly, meanwhile, your puff pastry? It’s chilling. Literally. Roll out one glorious sheet, pinch up the edges like you’re crafting a carb-based picture frame. Then boom—instant tart crust. No rolling pin? No problem. Simply, flatten it with a wine bottle like the resourceful kitchen rebel you are.

Thirdly, now comes the creamy magic in this Mushroom Artichoke Feta Tart. Blend equal parts ricotta and feta with a few garlic cloves. This combo? It’s like cheese poetry. Slather it lovingly onto your puff pastry canvas. Honestly, try not to eat it all with a spoon first. (We believe in you.)

Fourthly, pile on the mushrooms and artichokes. Stack them like you’re designing edible architecture. Then finally bake until golden, crispy, and downright irresistible. Your kitchen now smells like a Parisian café. You’re welcome.

Need a culinary companion for this Mushroom Artichoke Feta Tart? Serve with a leafy green salad. Something peppery, like arugula, makes a perfect sidekick. It’s balanced and gorgeous. And best of all, it’s giving main character energy.

In conclusion, this tart is everything: easy, elegant, and packed with flavor. Furthermore, it works for brunch, lunch, or any time you want to look fancy with minimal effort. So try it once, and it might become your go-to “Oh this? I just whipped it up” dish.

Your tart era has begun.

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Mushroom Artichoke Feta Tart

Course Brunch, Dinner, Lunch

Cuisine mushroom artichoke tart, mushroom feta tart, mushroom tart, puff pastry tarts, savory tarts

Prep Time 25 minutes

Cook Time 25 minutes

Servings 6

Ingredients

• 1 puff pastry sheet
• Flour for rolling out the pastry sheet
• 1 lb mushrooms
• 1 can artichoke hearts in water
• 2 tablespoons extra-virgin olive oil plus extra for drizzling.
• Kosher salt and freshly ground black pepper
• 6 ounces ricotta
• 6 ounces crumbled feta
• 2 garlic cloves
• chopped chives for garnish

Instructions

1. Heat oven to 350°F.
2. Roll the puff pastry into a 10" x 14" rectangle on a lightly floured surface.
3. Transfer to a parchment-lined baking sheet.
4. Roll the edges in to create a border.
5. Toss the mushrooms and artichoke hearts with the olive oil
6. Season with salt and pepper. Set aside.
7. Combine the ricotta and feta in a food processor until creamy.
8. Season with salt and pepper.
9. Spread the cheese mixture out onto the puff pastry.
10. Arrange the marinated mushrooms and artichoke hearts on top.
11. Bake for 25 minutes until the puff pastry is golden brown.
12. Drizzle with olive oil and sprinkle with chives before serving.

So, do you like this Mushroom Artichoke Feta Tart? Then also check out some of these other delicious recipes:

WHITE ASPARAGUS MUSHROOM RAMP TART

SCHNITZEL CASSEROLE IN THYME MUSHROOM CREAM SAUCE

GOLDEN BEET FETA TARRAGON TART IN A WHOLE WHEAT CRUST