Artichoke, Caper, & Parmesan Puff Pastry Tart

Quick Appetizer that is Everyone’s Favorite! | Serves 4

INGREDIENTS:

1 sheet puff pastry, thawed and rolled into a 10” by 12” rectangle
4 T light olive oil, divided
1/3 sweet white onion sliced thinly
1 ½ C chopped canned artichoke hearts
2 T bottled capers
½ C finely grated parmigiana Reggiano
1 t dried chili flakes
Parsley to garnish.

 METHOD:

• Preheat oven to 450° F.
• When pastry is rolled to proper size, take a sharp knife and score a ½” border all the way around the perimeter, not cutting all the way through. This makes it so only the outside puffs and the square stays intact.
• Now lightly rub 2 T oil all over the pastry. Then sprinkle with the parmesan cheese. Then scatter the artichokes, onions, capers evenly over the pastry. Sprinkle with the chili flakes.
• Place in the fridge for about 10 minutes.
• Remove from the fridge and place in preheated oven and cook for about 20 minutes, or until browned. If need be, blast with the broiler for about 30 seconds to create a nice, brown crust.
• Remove, let cool for about 15 minutes. Cut and serve. Garnish with parsley if needed.