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Easy Spinach Artichoke Tart

4.24 from 13 votes
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Prep Time:20 minutes
Cook Time:20 minutes
Course: Appetizer
Keyword: Puff Pastry
Servings: 12 tarts
Author: Bora

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!

Notes

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 don't need much time in the oven.

Storage

Store the baked tarts in an airtight container for up to 5 days. Reheat the tart for about 4-5 minutes in the oven at 375°F.
You can also make the tarts in advance. Add the filling to the puff pastry and freeze them. Then bake them when you're ready to serve.