Gouda Artichoke Tart - Buholzer Brothers Cheese

Gouda Artichoke Tart

Ingredients

2 sheets frozen puff pastry, thawed
1 egg, beaten
1 tbsp Everything But the Bagel Seasoning
2 cups Buholzer Brothers Gouda® cheese, shredded
6 tbsp pepperoncini peppers, chopped
5oz jar sundried tomatoes, julienne cut, removed from oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
¼ cup fresh basil, chopped
2 tbsp fresh thyme leaves
Zest of one lemon
12oz. jar marinated, quartered artichoke hearts, drained
Honey for drizzling

Directions

Preheat oven to 425°. Line a baking sheet with parchment paper.
Roll one sheet of puff pastry out to slightly stretch it. Transfer to baking sheet. Brush edges with egg.
Roll other sheet of puff pastry out and cut into 4 long strips. Roll each strip to twist. This will be the border around the first sheet of pastry so trim to appropriate lengths. Place strips on top of egg washed edges, pressing lightly to adhere. Brush twists with egg then sprinkle edges with Everything But the Bagel Seasoning.
Using a fork, prick the inside of the pastry all over to prevent puffing while baking.
Evenly spread cheese over inside of pastry.
In a small bowl, combine pepperoncini, sundried tomato and garlic. Spread out over top the cheese.
Sprinkle with basil, thyme, red pepper flakes and lemon zest.
Evenly spread artichoke hearts on top.
Bake for 25-30 minutes or until pastry is golden brown. Drizzle with honey and serve warm.

For more recipes visit https://odysseybrands.com/feta-cheese-and-greek-yogurt-recipes/

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