The start of a new season not only means temperature and weather changes, but also produce and cooking changes as well! I love the variety of produce that comes with each season, but there is just something about springtime that brings a big grin to my face. This time of year I can’t help but rush out and buy flowers for our house, plan our warm weather garden outside, and take advantage of the lovely spring produce that surrounds us.
One of the things I can’t wait to use more of this time of year is artichokes. This simple ideas for puff pastry rounds filled with an artichoke heart tapenade is fresh and full of spring flavors. All you need is a sheet of puff pastry, marinated artichoke hearts, fresh oregano, and crumbled feta cheese. The tasty filling is spread on the puff pastry, rolled and then cut into individual rounds that become golden and flaky when baked in a hot oven. A lovely appetizer idea that pairs well with a glass of Sauvignon Blanc or a white Burgundy; also a lovely accompaniment to a bowl or soup or light salad at lunchtime. All enjoyed outside in this gorgeous weather of course!
(To view this recipe, click on the blue title of the blog post above*)
Puff Pastry Roulades with Artichoke-Feta Tapenade
Ingredients:
- 1 sheet of frozen puff pastry, defrosted (technically half of a package)
- 6 oz. marinated artichoke hearts, drained
- 2 Tablespoons fresh oregano
- Extra virgin olive oil
- Salt and pepper
- Pinch of crushed red pepper flakes
- 1 lemon, halved
- ½ cup crumbled feta cheese
Directions:
- Preheat the oven to 400 degrees. Lay the defrosted puff pastry sheet on a parchment-lined baking sheet. (Press down on the creases if necessary to make a completely flat surface.)
- In the bowl of small food processor, chop the artichoke hearts until shredded. Place the pureed artichoke hearts in a mixing bowl. Add in the oregano, 2 Tablespoons of oil, salt and pepper to taste and a pinch of crushed red pepper flakes. Add in the juice of ½ a lemon and stir in the feta cheese.
- Spread the tapenade on the puff pastry rectangle; leaving a 1-inch border. Roll the puff pastry up into a log. Cut 1 1/2 –inch rounds from the log. Place the cut rounds on the parchment-lined baking sheet, at least 2 inches apart from one another. Bake for 18-20 minutes, or until puffed and lightly browned.
Tagged: artichoke hearts, artichoke-feta tapenade, feta cheese, fresh oregano, puff pastry, savory tart, tart
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