Time: 45 minutes
Feeds: 2 people
Ingredients:
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 1 teaspoon Trader Joe’s Aglio Olio Seasoning
- Salt and black pepper, to taste
- 8 oz shredded gouda cheese
- 3 tablespoons chopped peppercinis
- 3 tablespoon sliced Kalamata olives
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme leaves
- 1 tbsp lemon zest
- Red chili flakes, to taste
- 1 7.5 oz jar marinated artichokes, drained
- Balsamic glaze, for drizzling
Directions: Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg. Take the second sheet of pastry and cut 4 1 inch wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing to adhere. Brush the edges of the big pastry sheet with the egg, then sprinkle with aglio olio seasoning, salt, and black pepper. Prick the inside of the pastry all over with a fork.
Working inside the borders, arrange the peppercinis, olives, basil, thyme, lemon zest, and chili flakes on the pastry. Then evenly sprinkle the cheese over top. Add the artichokes. Chill in the freezer for 10 minutes.
Bake for 25-30 minutes or until the pastry is golden and the cheese is melted. Once the tart is out of the oven, leave it to rest for about 5 minutes to let it cool slightly and have the cheese solidify a little bit. Cut the tart into four slices and drizzle with balsamic glaze if desired.