Artichoke Tart with Gouda and Herbs

6 to 8 Servings

1¼ hours plus chilling and cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Pastel de alcachofas, or artichoke cake or tart, is popular in Peru, one of the world’s largest producers of the prickly edible flower buds. This tart is similar to quiche, with artichokes enveloped in rich custard, flavored with garlic, herbs and Gouda and Parmesan cheeses. For ease, we use frozen puff pastry as the crust instead of homemade pie dough. Leftovers can be covered and refrigerated for up to three days; bring to room temperature before serving.

6 to 8



Don’t use marinated artichokes, which are too highly seasoned. Canned artichoke hearts packed in water are the right type for this recipe. Be sure to pat the artichokes dry so their moisture doesn’t water down the filling. When placing the artichokes in the filling, don’t fully submerge them in the custard. The finished tart looks best when pieces are visible on the surface.

1¼ hours

plus chilling and cooling


  • 1

    sheet frozen puff pastry, thawed

  • 1

    14-ounce can artichoke hearts, drained, quartered if whole and patted dry


Marymargaret C.
August 24, 2022
This is a beautiful recipe - I added a bit of Garam Masala (because I add that to everything savory) and it came out beautiful and delicious - and so easy to make!
Jeff C.
July 16, 2022
MY go to weekend “not-a-quiche”
My hubby is the go to for a weekend quiche. So this was a nice variation I could call my own. I used frozen artichokes instead of canned (just b/c I had them). They discolored a bit while while marinating and I wonder if adding a bit of lemon would prevent that? (Not a huge problem since you don't see it in the final product.) Also, the philo dough stuck a bit to the pie pan. I didn't pre treat the pan, but would do that the next time around. Looking forward to reading other’s feedback.