Best 4 Artichoke And Feta Tarts Recipes

ARTICHOKE AND FETA TARTS

Steps:

• Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
• If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
• Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
• Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
• Do Ahead
• Tart can be made 2 hours ahead. Let stand at room temperature.
• Variations:
• The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
• Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
• Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
• Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

LEEK, ARTICHOKE & FETA TART

Steps:

• Set oven at 400°F.
• Melt butter in a medium saucepan.
• Add leeks, and cook covered for 15 minutes (stirring occasionally).
• Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
• On floured board roll out puff pastry to 11 or 12-inch square.
• Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
• Roll up edges about 1 inch to form edge.
• Beat egg with 2 tsp water and brush all over pastry.
• Prick bottom all over with fork and bake 15 minutes.
• Spread leek mixture over crust.
• Mix cheeses together and sprinkle over top.
• Sprinkle with pine nuts.
• Bake 10 minutes.
• Garnish with 2 Tbsp fresh dill roughly chopped.

FETA ARTICHOKE BITES

Steps:

• Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.

ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
• Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).