Server 6
1/2 cup heavy cream
4 oz. feta, divided Kosher salt, freshly ground pepper
1 14-oz. (1 sheet) or 17.3-oz. (2 sheets) package frozen puff pastry, thawed
All-purpose flour (for work surface)
2 4-oz. jars marinated artichoke hearts, drained, halved
2 Tbsp. olive oil
1 large egg, beaten to blend
Preheat oven to 425°. Blend cream and 2 oz. feta in a food processor until smooth; season with salt and pepper.
If using 14-oz. package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle (If using 17.3-oz package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
Spread feta mixture over pastry, dividing evenly and staying within boVder. Arrange artichoke hearts over feta mixture and crumble remaining 2 oz. feta over; drizzle with oil. Brush pastry border with egg.
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
Note: Tart can be made 2 hours ahead. Let stand at room temperature.