Roasted Lemon Artichoke Pastry Puff

Flaky crust, bubbly cheese, roasted artichoke, and a hint of bright lemon come together to make an easy app or entree that’s sure to impress!

Ingredients

1-2 puff pastry sheet(s), thawed yet cold

*If you like a lot of artichoke and cheese, use 1 puff pastry

• 1 egg white (use yolk in cheese mixture)

Artichoke Mixture

• 1 jar marinated artichoke; drained (I like Trader Joe’s)
• 2 Tbsp + 2 tsp olive oil
• 2 cloves garlic, minced or smashed (mince for stronger flavor)
• ½ Tbsp fresh thyme (of ½ tsp dried thyme)
• Pinch of kosher salt and black pepper
• ½ Tbsp lemon zest (use the juice for optional drizzle before serving)

Cheese Mixture

• ½ c ricotta
• ¼ c mozzarella
• ¼ c parmesan
• 1 egg yolk + the rest of the egg white
• Pinch of kosher salt and black pepper
• 1 tsp fresh thyme (or pinch of dried thyme)

Tools & Timing

• 8 x 8 baking dish
• Prep bowl
• Baking sheet
• Parchment paper

Background

One of my favorite food blogs is Half Baked Harvest (check it out); however, I often have to modify the recipes due to a nut allergy…I recently tried a nut-free variation of “roasted lemon artichoke and browned butter pasta.” It was really good, but I wanted to add a few of my own twists: in addition to removing the nuts (and the browned butter), I also wanted to experiment with using a variation of the roasted artichokes as a topping for puff pastry! So…here is my rendition of Lemon Artichoke Pastry Puff. Hope you enjoy!

This recipe is adapted from Half Baked Harvest

1. Step-by-stepSet puff pastry out to thaw 35 minutes ahead.
2. Preheat oven to 375.
3. Begin sauce: melt butter in small saucepan over medium heat. Add olive oil and whisk.
4. Prep artichoke mixture: combine artichoke, olive oil, garlic, thyme, and salt and pepper in a prep bowl. Transfer to baking dish.
5. Brush pastry with egg white. Then, fold edges and press with a fork (to make a thicker crust). Brush crust with egg white.
6. Bake for artichoke mixture and pastry for 10 minutes. I place the artichoke on the middle rack of the oven, and the pastry on a rack below it.
7. While pastry and artichokes are baking, begin cheese mixture in the artichoke prep bowl (why wash another bowl?!): blend egg yolk, the rest of the egg white, cheeses, teaspoon of thyme, and a pinch of salt and pepper.
8. After 10 minutes, remove pastry puff (allow to fall if it got puffy). Spread cheese over it in an even layer.
9. Bake another 10 minutes.
10. With 5 minutes left, place artichoke mixture artfully on top of cheese layer. Bake for a final 5 minutes.
11. Let rest 5 minutes before serving. You may squeeze lemon juice over your artichoke before serving (or serve with lemon wedges for a beautiful garnish).

Serve and Enjoy