This artichoke and spinach tart is packed with flavor. I added roasted garlic and chopped sun-dried tomatoes and covered the mixture with mozzarella. As a reminder of the flavors in the filling, I garnished the tarts with the main ingredients and a sprinkling of a few sunflower seeds for texture.
Making savory tarts is so easy when using store-bought puff pastry. Simply raid your pantry and refrigerator and smartly pair your favorite ingredients. You’ll be able to accomplish two things: complete a delicious meal and get rid of leftovers at the same time!
1. Info for Artichoke and Spinach Tart Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Artichoke and Spinach Tart Recipe
- 8 (5 x 5-inch) squares puff pastry dough, store-bought
- 3 tablespoons puréed roasted garlic
- 1 pound baby spinach leaves, chopped
- 1 shallot, thinly sliced
- 4 tablespoons olive oil
- 20 ounces marinated artichokes
- 2 tablespoons sun-dried tomatoes, seeded and finely chopped
- 1 cup fromage blanc
- ¼ cup mozzarella cheese, shredded
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 cups milk, warm
- 2½ teaspoons salt
- 1½ teaspoons black pepper, freshly ground
- 2 tablespoons sunflower seeds
3. Directions:
- Preheat the oven to 350°F.
- For the tart shell: Make sure the puff pastry dough is thawed but still cold so it’s easy to roll out. Place the dough in 8 individual tart molds lined with parchment paper; following the curve of the mold, crimp the dough against the edge. Gently press the dough with your fingers so there are no air bubbles. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork. Chill in the refrigerator for about 20-30 minutes.
- Cut 8 artichokes into thin slices, then cut the pieces in half crosswise. Set aside for garnish later and cut the rest into rings and break them apart.
- Heat 1 tablespoon olive oil in a pan. Add the shallots and cook over medium-low heat, stirring occasionally, for about 6-7 minutes, until they’re softened. Add the artichokes and spinach. Cook until all the leaves are wilted. Season with salt and pepper. Bring to a boil, then turn off the heat. Season with salt and pepper. Set aside.
- In a saucepan, melt the butter over medium-low heat; you don’t want it to burn. Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring manually with a whisk for approximately 3 minutes. When a thick paste is formed, add the milk in 3 stages and stir well until fully incorporated. Increase the heat and continue cooking for about 5 minutes, stirring constantly. Reduce the heat to low. Add roasted garlic, fromage blanc, mozzarella and 4 tablespoons Parmesan. Season with salt and pepper. Mix well.
- Chop the shallot / spinach / artichoke mixture very finely and add it to with the sun-dried tomatoes to the creamy mixture. Mix until evenly distributed. Adjust seasoning if necessary.
- Fill the tart shells with the artichoke spinach spread. Top with 1½ teaspoons mozzarella cheese. Place in the oven for 23 minutes until the top is golden.
- Garnish with sliced marinated artichokes, chopped sun-dried tomatoes and sprinkle with sunflower seeds.
- Serve warm with a salad on the side.
- Bon appétit!
