Easy 30 Minute Artichoke Puff Pastry Tart Smeared With Cream Cheese & Sprinkled With Everything Bagel Seasoning

Ingredients

• 1 box (2 sheets)frozen puff pastry
• 1egg, whisked, for brushing
• to tasteeverything bagel seasoning
• 2 cansartichoke hearts, drained
• 37.5 ml (2½ tbsp)whipped cream cheese
• 1egg, whisked, for the filling
• 125 g (½ cup)ricotta cheese
• about 100 g (1 cup)Parmesan cheese, coarsely grated
• 1.25 ml (¼ tsp)garlic salt
• 0.6 ml (⅛ tsp)freshly ground pepper
• 15 ml (1 tbsp)fresh parsley, roughly chopped
• 75 g (½ cup)fresh mozzarella, in tiny balls or large balls chopped into 1.25 cm (½-inch) pieces
• 15 ml (1 tbsp)capers
• to tastelemon zest
• to tastefresh parsley
• to tastefreshly ground pepper
• to tastecrushed red pepper
• to tasteadditional Parmesan, optional
• for dustingflour

Instructions

1. 1

   Heat and thaw

   Heat the oven to 200°C (400°F). Take the puff pastry out of its box 30 minutes before using it so it can thaw.

2. 2

   Shape the base

   Set one pastry sheet on parchment paper and dust it with flour. Roll it into a 23 × 33 cm (9 × 13-inch) rectangle, score a 2.5 cm (1-inch) border around the edge, then brush the border with egg.

3. 3

   Add pastry border

   Roll the second sheet to the same size and cut four strips, each 2.5 cm (1 inch) wide. Lay them around the outside edge of the tart, brush with egg wash and sprinkle with everything bagel seasoning.

4. 4

   Spread cream cheese

   Spread the whipped cream cheese evenly over the centre of the pastry.

5. 5

   Mix the filling

   Stir the remaining egg with the ricotta, Parmesan, parsley, garlic salt and pepper. Spoon the mixture into the middle of the tart.

6. 6

   Add the toppings

   Arrange the artichokes evenly over the filling. Tuck the mozzarella into the gaps and scatter the drained capers over the top.

7. 7

   Bake and finish

   Bake for 20–25 minutes, until golden. If the border begins to brown too much, loosely tent the whole tart with aluminium foil. Finish with lemon zest and any desired toppings.

What is an artichoke puff pastry tart?

A savoury tart is an open pastry case topped with a filling, and this version uses ready-made puff pastry for a flaky base and raised edge. Artichokes, cheeses and capers give it a Mediterranean-leaning flavour, while everything bagel seasoning adds a savoury, seedy crust.

The combination works because the creamy filling softens the pastry’s crisp layers, and the artichokes and capers bring contrast. It is straightforward to assemble and suits a relaxed lunch or a shared supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 30g protein, 55g carbs, 51g fat.

Most of the carbohydrates come from the puff pastry, while its pastry fat and the cream cheese, ricotta, Parmesan and mozzarella contribute much of the fat. The cheeses, eggs and pastry provide protein, with artichokes adding some fibre. Serve a slice with salad or extra vegetables to balance the rich tart.

Pastry and border

Thawed pastry: let it soften enough to roll without cracking, but keep it cool rather than leaving it warm for too long. Dust the work surface lightly so the sheet does not stick.

Raised edge: score the first sheet without cutting all the way through, then layer the strips around its perimeter. The egg wash helps the strips adhere and encourages them to colour in the oven.

Creamy filling

Cheese mixture: ricotta, Parmesan and egg make a savoury filling that holds together as it bakes. Spread the cream cheese beneath it to give the centre an extra creamy layer.

Artichokes: drain them well so excess liquid does not make the pastry soggy. Distribute them evenly, then tuck the mozzarella into the spaces between the pieces.

Getting the bake right

Colour: bake at 200°C (400°F) for 20–25 minutes, looking for a puffed, golden border and a set centre. Oven performance and pastry thickness can affect the exact timing.

Browning: if the edge darkens before the centre is ready, cover the tart loosely with foil and continue baking. Avoid pressing the foil onto the raised pastry.

Seasoning and finishing

Bagel seasoning: sprinkle it over the egg-washed border so it sticks as the pastry puffs. Because the seasoning, capers and Parmesan are all savoury, taste before adding extra salt.

Fresh finish: lemon zest, parsley and freshly ground pepper brighten the rich cheese filling. Crushed red pepper adds a little heat, while extra Parmesan is an optional savoury finish.

Serving the tart

Let the tart rest briefly after baking so the filling settles and it is easier to slice. Serve it warm with a green salad or lightly dressed vegetables for a balanced plate.

For a larger meal, pair it with soup or roasted vegetables. The tart is also easy to cut into smaller pieces for a shared appetiser.

Recipe notes & tips

• Thaw the pastry for the full 30 minutes so it is pliable enough to roll.
• Drain the artichokes thoroughly before arranging them over the filling.
• Keep the scored border shallow so the pastry stays in one piece.
• Cut the mozzarella into small pieces so it fits neatly between the artichokes.
• Check the tart near the end of the 20–25-minute bake and tent it with foil if the edge is browning too quickly.

Variations

• Add olives: scatter a few sliced black olives with the capers for a briny note.
• Use dried herbs: mix a pinch of dried oregano into the ricotta filling for a more herbal flavour.
• Turn up the heat: add extra crushed red pepper over the tart just before serving.
• Swap the herbs: use chopped fresh chives in place of some of the parsley.
• Add greens: scatter a handful of baby spinach over the filling before adding the artichokes.

Common mistakes to avoid

• Wet artichokes: drain them well before topping the tart so excess moisture does not soften the pastry.
• Warm pastry: if the dough becomes sticky while shaping, chill it briefly before continuing.
• Cutting through the base: score the border lightly rather than slicing all the way through.
• Overbrowning the edge: tent the tart loosely with foil and finish baking.
• Crowded toppings: spread the artichokes evenly and leave room to tuck the mozzarella into the gaps.

How to store

Refrigerate leftover tart in a covered container for up to 3 days. Reheat in a 180°C oven until hot to help restore some crispness; the pastry may soften in the microwave.

Frequently asked questions