GOUDA & ARTICHOKE TARTE FINE

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 45 MINUTES

1 sheet pu pastry, thawed but cold (half of 400 g package)

1 cup grated sharp Gouda cheese

½ cup finely grated Parmesan cheese

2 tbsp 35% whipping cream

2 sprigs fresh thyme, leaves removed and stems discarded pinch hot pepper flakes

6 marinated artichoke hearts, drained and halved

1 tbsp liquid honey (approx)

salt and pepper lemon zest basil leaves

Preheat oven to 425°F; line large baking sheet with parchment paper. Roll out puff pastry on floured work surface as thin as possible. Transfer to prepared baking sheet. Using paring knife, cut out 10-inch circle; remove excess pastry. Using fork, prick circle all over.

Sprinkle Gouda and Parmesan evenly over pastry and drizzle cream over cheese. Sprinkle with thyme and hot pepper flakes. Top with artichoke halves and drizzle with honey. Season with salt and pepper. Bake until tarte is golden brown, 20 to 22 minutes. Let cool for a few minutes before slicing. Sprinkle with lemon zest and basil leaves, and drizzle with more honey, if desired.

PER EACH OF 6 SERVINGS about 275 cal, 9 g pro, 18 g total fat (11 g sat. fat), 20 g carb (2 g dietary fibre, 4 g sugar), 35 mg chol, 450 mg sodium, 0.3 mg iron.