White Bean and Artichoke Tarts

No, this isn’t an April Fools joke, I am actually posting a recipe today. Who knew I had it in me haha. I know I constantly claim that I’ll become a better blogger and post this or that, but hey, I’m human and do the best I can with the limited free time that I have. So yeah! Enough excuses from me; onto the recipe! I made this recipe a while ago and the pictures have been sitting in limbo on my hard drive ever since. Totally kicking myself for not posting it sooner because it’s so tasty, flaky, creamy, satisfying, and simple to make. Curious what this recipe could be? It is…. (cue the drum roll) a white bean and charred artichoke tart!

So the tart is made from a circle of flaky puffed pastry topped with seared jarred veggies and some crumbly feta cheese (hooray for ingredients available all year round!) . A pinch of dried basil and a drizzle of oil from the sundried tomato jar pulls all the flavors together while also keeping it from drying out in the oven. Oh, and there’s a healthy serving of white beans in each bite, which give the tarts a creamy, meat-like texture. It’s delicious and light, yet incredibly satisfying. 

These white bean and artichoke tarts are perfect for lunch in the garden, a light dinner, or even an appetizer. I absolutely love it and can’t wait to make it again. This recipe makes four servings and I would have eaten all four if I didn’t make them for a family lunch. Darnit. Next time ;)

**Want a super easy tip for your next dinner party or fancy lunch? Puffed pastry is a great ingredient to have on hand to make your recipes seem scale. It will easily help amp up a TON of dishes. For example, this white bean/artichoke tart recipe would not be the same on pizza crust. Delicious, probably, but it would no longer have the airy, flaky texture that makes it so great. So yeah…get some puffed pastry today!**

** Makes 4 Servings**

1 sheet puffed pastry

1 teaspoon extra virgin olive oil

1 cup artichoke hearts (frozen/thawed)

2-3 sundried tomatoes (sliced)

3.4 cup small white beans (drained/rinsed)

1/2 cup feta (crumbled)

1 large clove of garlic (minced)

Pinch of dried basil

4 teaspoons oil from the sundried tomato jar

1 egg

Salt/pepper, to taste

Preheat oven to 400 degrees Fahrenheit.

Drain the artichokes. Sear in a hot skillet with a splash of extra virgin olive oil over high heat. Remove and lightly sear the beans and sundried tomatoes. Remove.

Gently roll out the thawed puffed pastry. Using a large circular cookie cutter (I just used the rim of a margarita glass) cut into the pastry 4 times. With a paring knife, lightly scour 1/2 cm along the inside of each circle. You will have 4 circles.

Mix together all of the ingredients with the basil/salt/pepper. Divide into four portions and scoop one portion into the center of each circle of pastry. Drizzle each serving with a little of the oil from the sundried tomato jar.

Brush the exposed pastry crust with a beaten egg.

Bake for 12-15 minutes, or until the pastry is lightly golden.

Serve and enjoy!