Step-By-Step Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare the Puff Pastry: If your pastry is still slightly frozen, let it thaw at room temperature for about 10 minutes. Once pliable, unfold it gently on the baking sheet. If there are any cracks, press them back together using your fingers.
3. Score the Border: Using a sharp knife, score a 1-inch border around the edges of the puff pastry. Be careful not to cut all the way through — this allows the border to puff up and create a crispy crust. Use a fork to prick the inner part of the pastry to prevent it from rising too much.
4. Add the Sauce: Spread an even layer of marinara or pesto sauce inside the border. Use the back of a spoon to spread it without pressing down too hard, leaving the edges clean for that perfect puffed crust.
5. Add Toppings: Sprinkle half of the mozzarella cheese over the sauce. Arrange the chopped artichoke hearts and halved cherry tomatoes on top, ensuring even coverage for every bite. Finish with the remaining mozzarella and a sprinkle of Parmesan for extra cheesy goodness.
6. Season and Drizzle: Lightly drizzle olive oil over the toppings for added richness. Season with salt, pepper, and red pepper flakes if you like a little heat.
7. Bake to Perfection: Place the baking sheet in the oven and bake for 18-22 minutes. Keep an eye on it around the 18-minute mark — you want the crust to be puffed and golden, and the cheese to be bubbly and slightly browned.
8. Garnish and Serve: Remove the tart from the oven and let it cool for about 5 minutes. Garnish with fresh basil leaves for a pop of color and flavor. Slice into squares or strips and serve immediately.