Artichoke and Gouda Tart

I wanted to try this for so long!  The recipe was printed out and sitting in my stack "must try".  So one Saturday afternoon I finally gathered all the ingredients and made this is as a part of our dinner. This was really good. The Half Baked Harvest did not disappoint.  Going to have to make this again.

Artichoke and Gouda Tart

2 sheets frozen puff pastry, thawed

1 egg, beaten

1 tablespoon sesame seeds

black pepper

1 cup shredded gouda cheese

1 cup shredded fontina cheese

3 tablespoons chopped peppercinis

1/4 cup chopped fresh basil

2 tablespoons fresh thyme leaves

3 cloves garlic, chopped

1 tbsp lemon zest

chili flakes

1 jar (14 ounce or two 7.5 oz jars) marinated artichokes, drained

honey, for drizzling

Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. 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 (1/2 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 sesame seeds and black pepper. Prick the inside of the pastry all over with a fork (see above photos).

3. Working inside the borders, arrange the peppercinis , basil, thyme, garlic, lemon zest, and chili flakes on the pastry. Then evenly sprinkle the cheeses over top. Add the artichokes and lightly drizzle over a squeeze of honey. Chill in the freezer for 10 minutes.

4. Bake for 25-30 minutes or until the pastry is golden and the cheese is melted.