1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg. Take the second sheet of pastry and cut 4 (1/2 inch) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing to adhere. Brush the edges of the big pastry sheet with the egg, then sprinkle with everything but the bagel seasoning. Prick the inside of the pastry all over with a fork.
3. Working inside the borders, arrange the peppercinis , basil, thyme, garlic, lemon zest, and chili flakes on the pastry. Then evenly sprinkle the cheeses over top. Add the artichokes. Chill in the refrigerator for 15 minutes.
4. Bake for 25 minutes or until the pastry is golden and the cheese is melted. Drizzle honey over the hot tart.
This recipe is by Half Baked Harvest