Spinach Artichoke Tart
Buttery, flaky puff pastry. A creamy, cheesy, spinach artichoke filling that’s brightened with jalapeño and lemon. It’s like a spinach and artichoke dip with the ‘chips’ already baked in. A savory tart, this makes for a great appetizer or brunch item. Yields: 15 slices
Servings Prep Time
15slices 15minutes
Cook Time
35-40minutes
Servings Prep Time
15slices 15minutes
Cook Time
35-40minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the tart from the oven and allow to cool on the baking sheet. Slice into about 15 pieces and serve.
Recipe Notes

*You can also use a rough puff or homemade full puff pastry if you feel inclined to make your own pastry.

Share this: