If you love spinach artichoke dip, you’ll love this variation with puff pastry. The cheesy filling includes spinach, artichokes, gruyére, parmesan and mozzarella cheese which is melted on top of buttery flaky puff pastry. It is an easy brunch option that’s a hug in every bite.
key ingredients
- Frozen Spinach: thawed and squeezed dry. If you prefer to use fresh baby spinach instead, wilt them first in a pot and then squeeze them dry of any water.
- Canned Artichokes: squeezed dry
- Cream Cheese: at room temperature
- Mayonnaise
- Gruyère: freshly grated gruyère
- Shredded Mozzarella: I prefer to use whole milk mozzarella instead of part-skim because it melts better.
- Parmesan: freshly grated parmesan
- Lemon Zest
- Puff Pastry: Pepperidge Farm or Dufour are great options
- Egg: beaten for egg wash
key steps
Sautè the Veggies: In a large skillet, sautè the garlic, dried oregano, red chili flakes, spinach and artichoke over medium heat for about 3-4 minutes until the edges of the artichokes start to brown slightly. Then turn the heat off and season with salt and black pepper. Then set aside and let it cool for about 10 minutes.
Make the Filling: In a large mixing bowl, combine the cream cheese, mayonnaise, parmesan, gruyère, mozzarella and lemon zest. Then add the spinach artichoke mixture into the bowl and stir everything together with a spoon.
Prep the Puff Pastry: Roll the puff pastry to a 12″x12″ square. Then cut the pastry into six equal rectangular pieces. Then cut a 1/4″ border around the sides of each piece (as shown in picture below). Score the center with a fork. Then brush egg wash onto each piece.
Fill the Pastry: Spread the spinach artichoke filling onto the center of each pastry piece. Then top with the remaining gruyère, mozzarella and parmesan cheese. Then place an artichoke on top of the cheese.
Bake the Tart: Bake the tart for about 20 minutes at 400°F. When the pastry is finished baking, garnish with additional grated parmesan cheese and let them cool for about 10 minutes before serving.
important tips
The most important step in this recipe is to wring out as much water from the spinach and artichokes. This will guarantee a crispy puff pastry instead of a soggy one.
Also, sautéing the spinach and artichoke will aid in drawing the moisture out and it will caramelize them quicker since the tart doesn’t require much time in the oven.
Easy Spinach Artichoke Tart
Ingredients
- 2 puff pastry sheets thawed according to package instructions
- 8 oz cream cheese softened at room temperature
- 1/4 cup mayonnaise
- 14 oz frozen chopped spinach thawed and squeezed dry
- 8 oz jarred artichoke hearts drained, squeezed dry and chopped
- 8 oz jarred artichoke hearts drained, squeezed dry and left whole (for topping)
- zest of a lemon
- 2 tbsp olive oil
- 1 tbsp garlic finely minced
- 1 cup shredded whole milk mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1.5 cup grated gruyére cheese
- 1/2 tsp red chili flakes
- 1/2 tsp dried oregano
- 2 tsp garlic powder
- salt + black pepper
- 1 egg beaten for egg wash
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
Sauté the Veggies
- In a large skillet, heat the olive oil over medium heat. Then sauté the garlic, dried oregano, red chili flakes, spinach and artichoke for about 3-4 minutes until the edges of the artichokes start to brown slightly. Then turn the heat off and season with salt and black pepper. Then set aside and let the veggies cool for about 10 minutes.
Make the Cheese Filling
- In a large mixing bowl, combine the cream cheese, mayonnaise, 1/4 cup of the parmesan, 3/4 cup of the gruyere, 1/2 cup of the mozzarella and lemon zest. Then add the cooled spinach artichoke mixture into the bowl and stir everything together with a spoon. Season with additional salt and black pepper as needed.
Prep the Puff Pastry
- Generously flour your work surface. Then gently roll the puff pastry into a 12"x12" square. Then cut the pastry into six equal rectangular pieces. Then cut a 1/4" border around the sides of each piece (as shown in picture above). Score the center of each piece with a fork. Then brush egg wash onto each piece. TIP: Use a pizza cutter to cut the borders and to trim the edges for neater edges.
Fill the Tart
- Scoop 3 oz (3 tbsp) of the filling onto each tart. Then spread the spinach artichoke filling onto the center of each pastry piece. Top with the remaining gruyère, mozzarella and parmesan cheese. Then place an artichoke on top of the cheese. TIP: Squeeze the excess water out of the artichoke pieces with a paper towel.
Bake the Tart
- Bake the tart for about 20 minutes until they become golden brown. When the tart is finished baking, garnish with additional grated parmesan cheese and let them cool for about 10 minutes before serving. Enjoy!
