When we travel, to entertain myself on superhighways, where cars go too fast and the scenery (if there is any) is nothing but a blur, I read old Gourmet, Food & Wine, and Bon Appetit magazines. Sometimes I uncover a recipe treasure. This is mainly because when the magazine arrived I was too busy with my life to sit down and read through the pages. So, I tucked the magazines away in a very large basket for a rainy day that failed to come. Now highways, are my rainy days.

Believe it or not, I entertain when we travel. The who I entertain is another story, but the what is always simple. The following recipe was discovered in an old 2017 Bon Appetit magazine, and it is a winner. It is super easy, delicious, and a perfect accompaniment for an ice-cold martini or bubbly champagne.

This recipe also requires NO special equipment; you can even improvise. I needed a rolling pin to smooth out the puff pastry dough for the base of the tart, but our rental didn’t have one, so I used a long narrow balsamic vinegar bottle in its place. I always use parchment paper when baking, but the cupboard was bare, so I grabbed some aluminum foil, floured it, and proceeded, making a few adjustments for my situation along the way.

Do try this! I think you will love it! For added crunch, use a generous sprinkle of Marcona Almonds to your serving board. Circumstances dictated I use a cutting board for serving, and I love the rustic look!

Artichoke and Feta Tart

Serves 4

• 1/3 cup heavy cream
• 2 ounces of feta, room temperature
• Kosher salt, to taste
• Freshly ground pepper, to taste

• One-half 17.3-ounce package, 1 sheet, of Pepperidge Farms frozen puff pastry, thawed
• All-purpose flour (for work surface)

• 1 (4-ounce) jar of oil-marinated artichoke heart halves, drained, halved into quarters
• 1 ounce of crumbled feta, or to taste, do not use more than 2 ounces
• 1 tablespoon olive oil

Preheat oven to 425°F. Blend cream and 2 ounces of feta in a food processor until smooth; season with salt and pepper. Divide in half. Refrigerate or freeze half of the mixture for later use, and set aside the other half of the cheese mixture for the tart.

Transfer each piece of pastry to a sheet of flour-dusted parchment or flour-dusted aluminum foil. Roll out the pastry to smooth the creases until it is approximately a 1/2-inch longer and wider on all sides. Using a sharp knife, lightly score the pastry (do not cut all the way through), leaving a 1/4-inch to 1/2-inch border. Place parchment and pastry on a 13-inch by 18-inch sheet pan.

Spread one-half feta mixture over the pastry, spreading evenly and staying within the border. Arrange the artichoke hearts, drained and patted dry, over the feta mixture, and crumble 1 ounce of feta over the tart; drizzle with oil.

Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is golden brown and cooked through, 20-25 minutes longer.

Cut the tart in half lengthwise and then cut each lengthwise slice into four equal pieces. Serve warm or at room temperature. NOTE: Tart can be made 2 hours ahead. Let stand at room temperature.

NOTE: It is a real boon to be able to whip up an appetizer at a moment’s notice. With a sheet of puff pastry in the freezer, a jar of marinated artichokes in your pantry, and the other half of the cheese mixture at your disposal it is almost as easy as eating pie.