Serves 4 – 6

 

1 sheet Puff pastry, thawed

1 Egg, beaten (use some for puff pastry and use the rest for filling)

½ cup Ricotta cheese

4 oz Mozzarella, shredded

¼ cup Sour Cream

1 Tablespoon Fresh Herbs of choice, Parsley, Thyme, Oregano, Chives, chopped, plus garnish

1 Lemon zest

1 teaspoon Salt

½ teaspoon Pepper

 

½ cup – 1 Cup Chicken, shredded or cubed

1 – 14 oz can Artichoke hearts, canned, quartered

1 Tablespoon Capers, drained

 

Parmesan, finely grated (optional)

 

Preheat the oven to 425 degrees

1. Place a sheet of puff pastry on a piece parchment paper, each about the same size. With a rolling pin, lightly press the puff pastry to even the dough out. Using a paring knife, gently score a 2-inch border around edges of the puff pastry. Brush the outside border of the puff pastry with the egg wash. Transfer the puff pastry to the baking sheet pan.
2. In a bowl, add the remaining Egg, Ricotta Cheese, Mozzarella Cheese, Sour Cream, Chopped Herbs, Lemon Zest, Salt And Pepper and thoroughly mix to incorporate.
3. Place all the cheese filling in the center of the puff pastry. Using an off-set spatula, evenly spread the cheese filling inside the border. Ensure that the outside border has only the egg wash on it.
4. On top of the cheese filling, add the artichokes, chicken and capers.
5. Place in the oven and cook for until the bottom and top of pastry is golden brown, about 30 minutes.
6. Remove from the oven and let cool for about 5 minutes.
7. To finish off the Cheesy Tart, garnish with Parmesan Cheese, Fresh Parsley, Drizzle of Olive Oil, and Finishing Salt.
8. Transfer to a cutting board, cut into pieces, and serve.