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Cheesy Puff Pastry with Artichokes and Herbs

A quick and delicious dish featuring flaky puff pastry, melted cheese, and artichokes, perfect for busy nights and entertaining guests.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Casual
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 sheet frozen puff pastry, thawed (about 8–10 oz)
  • 1 cup shredded Gruyère or sharp cheddar (or a mix)
  • 1 14 oz can artichoke hearts, drained and roughly chopped
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan
  • 2 tablespoons mayonnaise or Greek yogurt (optional, for extra creaminess)
  • 1 small shallot, finely minced (or 2 Tbsp red onion)
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill or basil, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon flaky salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 lemon zest of half a lemon (optional, for brightness)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon olive oil for sautéing (optional)

Method
 

Preheat and Prep
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold the thawed puff pastry on a lightly floured surface and gently roll it into a rectangle about 10×12 inches.
Flavor Base
  1. In a medium bowl, combine cream cheese, mayonnaise (if using), grated Parmesan, minced shallot, garlic, lemon juice, lemon zest, parsley, dill (or basil), salt, and pepper. Mix until smooth.
Add the Artichokes
  1. Fold in the chopped artichoke hearts and half of the shredded cheese into the cream mixture.
Assemble on the Pastry
  1. Transfer the puff pastry to the parchment-lined baking sheet. Spread the artichoke-cheese mixture over the puff pastry, leaving a 1-inch border around the edges.
  2. Sprinkle the remaining shredded cheese evenly over the top.
Create the Edges
  1. Fold the 1-inch border inward and press lightly to form a small crust.
  2. Brush the crust and exposed pastry with the egg wash.
Bake
  1. Bake at 400°F (200°C) for 18–22 minutes, or until the pastry is puffed and golden and the cheese is melted and bubbly.
Finish and Serve
  1. Remove from the oven and let rest 5 minutes. Slice into squares or wedges and serve warm.

Notes

Puff pastry rises fast, so keep an eye in the last 5 minutes. Avoid sogginess by patting artichokes dry with paper towels before use.