Description
These mini tarts feature crisp, golden pastry hugging a velvety blend of spinach, artichoke, and cheese, offering warm, savory bites that pair beautifully with a chilled glass of wine.
Ingredients
- 2 sheets puff pastry
- 1 cup fresh spinach chopped
- 1 cup artichoke hearts chopped
- 1/2 cup cream cheese softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 egg beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet warm olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
- Add spinach and cook until wilted, about 2 minutes, then remove from heat and let cool slightly.
- In a bowl combine cream cheese, sour cream, Parmesan cheese, salt, and pepper until smooth.
- Fold cooled spinach and artichoke hearts into the cheese mixture.
- Roll out puff pastry sheets on a lightly floured surface and cut each sheet into 6 equal squares.
- Place pastry squares on the prepared baking sheet and spoon filling into the center of each square.
- Fold the corners of each square toward the center, overlapping slightly, to form a tart.
- Brush the exposed pastry edges with beaten egg for a golden finish.
- Bake tarts for 18 to 20 minutes or until pastry is puffed and golden brown.
- Allow tarts to cool for 5 minutes before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes to the filling.
- Use thawed frozen spinach if fresh is not available, just squeeze out excess moisture.
- Leftover tarts can be refrigerated in an airtight container for up to 2 days.
- Serve warm or at room temperature with a side salad.