Tuesday, November 3, 2009

Spinach-Artichoke Tart

My husband's company throws a pot luck several times a year, and (as long as I know about it) I always make something for him to take. He took this spinach-artichoke tart to the latest potluck, held the day before Halloween. The tart was supposed to be in bar form on puff-pastry, but I was in a hurry (never good), and I tried to thaw the puff pastry in the microwave. Bad, bad, news. Lucky for me I had some pie crust in the fridge, and was able to use the spinach-artichoke mixture to make a couple tarts instead. I was told they were a hit at the potluck ;)

Spinach-Artichoke Tart
1 pkg refrigerated pie crust (2 crusts, I prefer Pillsbury)
1 15-oz can artichoke hearts, drained and chopped (not marinated)
1 9-0z pkg frozen chopped spinach, thawed, and squeezed dry
3/4 cup shredded Parmesan cheese
2/3 cup light mayonnaise
2/3 cup light sour cream
1/4 teaspoon garlic powder

1. Soften the pie crusts according to the package directions. Heat your oven to 400 deg, and line 2 baking sheets with parchment paper.

2. In a medium bowl, combine all of the ingredients (except the pie crust...I know, I know, but I have to say it just in case). Mix well to combine everything evenly.

3. Place 1 pie crust on each baking sheet. Divide the spinach-artichoke mixture evenly between the two pie crusts, and spread it evenly, leaving a 1-inch border around the edge.

4. Starting anywhere, fold the edge of the pie crust up and over the filling, crimping as you go around the whole crust.

5. Bake for 25-30 minutes, or until the edges and bottom of the tart are golden brown. Remove to a wire rack to cool. Serve warm or room temperature.

Each tart makes 8 appetizer servings.


  1. This sounds delicious! Can't really go wrong with spinach and parmesan, and if you tuck it into a buttery little crust, so much the better!

  2. Oh, that looks delicious! I just happen to have an extra pie crust in my fridge. I think seeing this recipe was fate! :)

  3. I like the looks of this tart- delicous AND easy!

  4. I made it tonight and it was DEE-licious. :) I even missed putting the mayo in and it as still good, and that meant my egg-allergic daughter could have some. She loved it to. "Mo-mo" she said...reaching for more on her dish. A big hit. Thanks!

  5. Kyla, "yeah" for toddlers who love to eat! I'm so glad it worked for you :)

  6. Yum, I saw a similar recipe like this, but it was with puff pastry and they rolled it like a jelly roll and then cut individual lil servings. Do you think that would work here?

  7. Beks, It would work great with puff pastry. The original recipe used canned bread dough (yuck). I actually wanted to use puff pastry, but I ruined it and ended up with the pie crust, instead. Thanks for your comment!


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