Description
Spinach Artichoke Tarts are delicious bite-sized pastries filled with a creamy mixture of spinach, artichokes, and cheese, perfect for appetizers or snacks.
Ingredients
- 1 sheet frozen puff pastry (about 8–9 oz), thawed
- 1 tbsp olive oil or melted butter, for brushing
- 2 cups fresh baby spinach, chopped
- ½ cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 2 cloves garlic, minced
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper
- ¼ tsp Italian seasoning
- 1 large egg, lightly beaten
Instructions
- Preheat the oven. Heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
- Cook the spinach. Heat a small skillet over medium heat. Add the spinach and cook for 2–3 minutes until wilted. Let it cool slightly, then squeeze out excess moisture.
- Prepare the filling. In a bowl, combine the cream cheese, mayonnaise, garlic, mozzarella, Parmesan, salt, pepper, and Italian seasoning. Stir in the chopped artichokes, spinach, and beaten egg until evenly mixed.
- Prepare the pastry. Unfold the thawed puff pastry on a lightly floured surface. Cut it into 12 equal squares. Gently stretch each square and press it into a muffin cup, leaving the corners extending slightly above the rim.
- Fill the tarts. Spoon the spinach artichoke mixture evenly into the pastry cups. Avoid overfilling them.
- Bake. Brush the exposed pastry edges lightly with olive oil or melted butter. Bake for 20–25 minutes, until the pastry is golden brown and the filling is set.
- Cool and serve. Let the tarts rest in the pan for 5 minutes before carefully removing them. Serve warm.
Notes
- Remove excess moisture: Squeeze the cooked spinach well to prevent soggy pastry.
- Keep the pastry cold: If it becomes too soft while shaping, refrigerate it for 10 minutes before baking.
- Use freshly grated cheese: It melts smoothly and adds a richer flavor.
- Add a little heat: A pinch of red pepper flakes gives the creamy filling a subtle kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg