Artichoke Tarts

Directions

1. Line 2 baking sheets with parchment paper.
2. Divide Rough Puff Pastry Dough in half. Roll half of dough into a 12-inch square (about ⅛ inch thick). (Wrap remaining dough in plastic wrap, and refrigerate until ready to use.) Transfer to one prepared pan. Mark a 1-inch border from edges. Evenly dock surface of dough inside perimeter with a fork. Refrigerate until dough is firm, about 20 minutes.
3. Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C).
4. In a medium bowl, stir together Crescenza-Stracchino, thyme leaves, and garlic powder until smooth and well combined. Using an offset spatula, spread half of cheese mixture (113 grams) onto dough within border. Top with ½ cup (56 grams) provolone, and top with half of artichokes.
5. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush onto border of dough. Sprinkle border with half of salt and half of pepper.
6. Repeat procedure with remaining dough, remaining cheese mixture, remaining provolone, remaining artichoke hearts, egg wash, remaining salt, and remaining pepper.
7. Bake, one pan at a time, until pastry is puffed and golden, 15 to 20 minutes. Garnish with salt, pepper, and thyme, if desired. Let cool on pan for 10 minutes; serve warm.

Pro Tip: Tarts can be assembled and refrigerated up to 2 hours before baking. If you don’t want to make 2 tarts, tightly wrap the remaining portion of Rough Puff Pastry Dough in plastic wrap and freeze it for up to 1 month. Let it thaw completely in the refrigerator before using it.

Rough Puff Pastry Dough

Makes 2 (12-inch) crusts

1⅓ cups (300 grams) cold unsalted butter, cubed 

2¼ cups (281 grams) all-purpose flour, plus more for dusting 

2 teaspoons (6 grams) kosher salt 

½ cup (120 grams) ice water

1. Freeze cold butter until firm, 15 to 20 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turn dough to hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain.)
3. Turn out dough onto a lightly floured surface, and roll into a 7-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
4. On a lightly floured surface, roll dough into an 18×10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap, and freeze until butter is firm again, checking every 5 minutes.)