Spinach artichoke dip is a classic. But what if you could do away with the chips or the crackers and just find a way to eat the warm, cheesy dip without needing to go back and scoop into it multiple times? This Spinach Artichoke Tart takes the classic dip and spreads it on top of a flaky, buttery puff pastry so that you can just slice and grab–the vehicle for the dip already built in. This tart is buttery, cheesy, tangy, and bright thanks to the addition of jalapeño and lemon.
Self-isolation has had me trying to figure out how the art of the savory bake. As a self-confessed incompetent cook, the idea of baking something that doesn’t completely depend on sugar or fruit or chocolate intimidates me. But I knew that I wanted to try and venture into some savory pies and tarts every now and again (also, I just need to stop eating so much sugar, and since I haven’t been able to share anything for the last month, that means I have to eat it all or freeze it, and I thought it might be nice to veer away from the sugar for a week or two).
I’ve been thinking about making a Spinach Artichoke Tart for a while now. It was just a matter of how to make the filling that I had to work out, and I’m not going to lie. I think I actually managed to find something that is incredibly delicious. There’s plenty of mozzarella and parmesan to achieve the desired cheesiness of the filling, and there’s a tanginess thanks to the vinegar in the marinated artichoke hearts, the sour cream, and the mayo. The jalapeño pepper and the lemon bring a brightness to this filling that just makes it better than my taste buds anticipated.
Because I weirdly love the process of laminating pastry, I used a rough puff as the base for my tart. I wanted to recipe to be a bit more accessible though and so packaged puff pastry it is! Just roll the pastry until it fits in the 9″ x 13″ baking sheet, egg wash around the edges, and spread the cooled filling over the top, sprinkle with cheese, and bake. The filling can also be prepared earlier on and refrigerated until ready to assemble.
Now, I know given the current state of the world, the need for something that can be classified as an appetizer is pretty much non-existent. But that doesn’t mean you can’t treat yourself to a pre-dinner snack (or breakfast, I’m seriously considering just throwing a fried egg on top of a slice because I can’t get that idea out of my head). Self-isolation is also a great time to try out new recipes, whether it’s to share in the future or to enjoy on your own.
You won’t regret having this one around while you’re doing your part to stay home and keep safe.
| Prep Time | 15 minutes |
| Cook Time | 35-40 minutes |
| Servings |
slices
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- 1 Tbsp olive oil
- 1 jalapeño deseeded and finely diced
- 1 clove garlic minced
- 1 package frozen chopped spinach (10 oz) thawed and drained
- 1 1/2 cups marinated artichoke hearts (15 oz) drained and chopped
- 1 x lemon zest (medium lemon)
- salt and pepper to taste
- 4 oz cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp dijon mustard
- 1/2 x lemon juice
- 1 1/2 cups mozarella cheese grated, divided into 1 cup and 1/2 cup
- 1/3 cup Parmesan cheese grated
- 1 sheet packaged puff pastry * thawed according to package instructions
- 1 egg beaten, for egg wash
Ingredients
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- In a large skillet, heat up the oil over medium heat. Add in the jalapeños and cook about 3-5 minutes until they begin to soften. Add in the minced garlic and allow it to cook for about 30 seconds to 1 minute. Then add in the thawed and drained spinach and the drained marinated artichokes. Cook until the artichokes are tender and begin to break apart. Stir in the lemon zest and season with salt and pepper to taste. Transfer to a bowl and allow to cool completely.
- In a large bowl, use a wooden spoon to stir together the cream cheese, sour cream, mayonnaise, dijon mustard, and lemon juice. Add in 1 cup of the grated mozzarella and the parmesan cheese; stir to coat the cheese completely. Add in the cooled spinach and artichoke mixture and stir until completely combined. Season with salt and pepper to taste. Set aside.
- Preheat the oven to 400°F. Lightly grease or line a small, 9" x 13", baking sheet with parchment paper. Roll out the sheet of puff pastry on a lightly floured counter so that it measures 9" x 13". Lay the pastry sheet on the bottom of the sheet pan. Brush a 1" border around the pastry with the egg wash. Spoon the spinach and artichoke mixture on top of the dough, spreading it evenly and leaving about 1/2" to 1" around the sides. Sprinkle the remaining 1/2 cup of mozzarella over the filling and season one last time with salt and pepper.
- Bake on the middle rack for 35-40 minutes, until the cheese is bubbly and brown and the pastry is cooked through and golden brown. If the cheese is browning faster than the pastry, cover with a piece of foil about 30 minutes into baking.
- Remove the tart from the oven and allow to cool on the baking sheet. Slice into about 15 pieces and serve.
*You can also use a rough puff or homemade full puff pastry if you feel inclined to make your own pastry.