Artichoke & Feta Tart
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- 1/3 c heavy cream
- 4 oz feta,divided
- salt and pepper
- 14 oz sheet or 17..3 oz pkg.frozen puff pastry,tawed
- 2 4-oz jars marinated artichoke hearts,drained,halved
- 2 tablespoons olive oil
- 1 large egg,beaten to blend
If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.