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