Spinach Artichoke Tartlets with Puff Pastry
Spinach artichoke dip is always one of the first things to disappear at a party, so turning those same flavors into bite-sized tarts just makes sense. These Spinach Artichoke Tarts use flaky puff pastry as the base and a creamy, savory filling that bakes up warm and golden. They’re small enough to serve as an appetizer but satisfying enough that people will keep coming back for one more.
What makes these tarts so useful is how easy they are to serve and share. Puff pastry creates a crisp, buttery shell while the spinach and artichoke filling stays creamy in the center. They feel a little special but don’t require much effort, which makes them perfect for holidays, game days, or any gathering where you want a tray of warm appetizers ready to go.
Helpful Tips
- Thaw the puff pastry properly. Let it thaw in the refrigerator so it stays cold but pliable. If it gets too warm, the pastry becomes sticky and harder to work with.
- Use fresh spinach. It’s more typical to use frozen spinach in this dip, but I prefer fresh spinach because it has better texture and is less watery.
- Use a muffin tin for easy shaping. Pressing the pastry into muffin cups helps the tarts hold their shape and keeps the filling contained as they bake.
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Spinach Artichoke Tartletss
Ingredients
- 1 puff pastry sheet
- 1 cup fresh spinach chopped
- 1/3 cup artichoke hearts chopped
- 1/3 cup parmesan cheese shredded
- 1/3 cup mayonnaise
- ½ teaspoon garlic powder
- 1 egg + 1 tablespoon water for egg wash
Instructions
- Thaw 1 sheet of puff pastry in the refrigerator. You want it to stay cold as you work with it, so don’t take it out until you’re ready to go.
- Preheat oven to 400 degrees. Lightly grease a mini muffin tray.
- Mix together the spinach, artichokes, Parmesan, mayo, and garlic powder.
- Cut puff pastry sheet into even four strips, then four strips going the other way, to make 12 squares. Poke all over with a fork. Brush with egg wash.
- Press one square into each of the wells of the muffin tin. Fill evenly with the spinach artichoke mixture.
- Bake at 400 degrees for 15 minutes or until golden brown and pastry is cooked through. Every oven is different so bake time may vary.
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