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    Home » Appetizers » Mini Spinach Artichoke Tarts

    Mini Spinach Artichoke Tarts

    Published: Dec 13, 2018 · Modified: Nov 5, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 5 Comments

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    Pin for Spinach Artichoke Tarts

    Mini Spinach Artichoke Tarts make a tasty two-bite appetizer. Made with mascarpone or cream cheese, artichoke hearts, spinach, Mozzarella and Parmesan cheese, they're ideal party food for any season.

    Mini Spinach Artichoke Tarts on a white platter

    Mini party appetizers, pre-made and tucked away in the freezer are life-savers! And these Mini Spinach Artichoke Tarts make ideal finger food for parties year-round. Oozing with cheesy goodness, they're sure to be snapped up by hungry friends and family at your next get-together.

    Mini Spinach Artichoke Tarts on a serving tray

    These mini appetizer tarts are delicious warm, straight from the oven, but they're just as good at room temperature, too. Make them ahead of time, refrigerate or freeze and warm them in the oven just before serving time.

    They're tiny two-bite snacks filled with healthy spinach, tangy artichokes and salty cheese in a soft pastry shell.

    Tips for making flaky pastry

    I use my Never-Fail Pastry recipe to make these mini appetizer tarts, as it makes a dough that is very easy to work with. It rolls out beautifully and rarely tears.

    While some cooks prefer to use shortening, or half butter and half shortening, I like to use all butter. Butter makes a rich flaky pastry with lots of flavour. Unsalted butter is recommended as it has a sweeter flavour. If you use salted butter, reduce the amount of salt you add to the dough.

    Roll the pastry gently and as little as possible, always pressing from the center of the dough towards the edges. In this way, it will roll out in an even thickness. I like mine to be about ⅛th of an inch thick for tarts.

    The secret to flaky pastry? Handle it as little as possible!

    Use a cookie cutter, jar lid or a large glass to cut circles to fit the inside of your tart tins. Ease the dough in gently, crimping the edges if you like.

    For more pastry-making tips, check out this guide.

    Can I make these Spinach Artichoke Tarts with gluten-free pastry?

    Yes! Will they be as tender? No. However, I have successfully made these Spinach Artichoke Tarts using gluten-free pastry both as mini tarts and as regularly sized tarts. I used a simple recipe from Bob's Red Mill that uses Gluten-Free All-Purpose Baking flour that I always have on hand.

    Close up view of Mini Spinach Artichoke Appetizer tarts

    Mini Spinach Artichoke Tarts on a white platter

    Mini Spinach Artichoke Tarts

    Mini Spinach Artichoke Tarts make a tasty finger-food appetizer. Made with mascarpone or cream cheese, artichoke hearts, spinach, Mozzarella and Parmesan cheese, they're ideal party food for any season.
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Canadian, Italian
    Prep Time: 27 minutes
    Cook Time: 18 minutes
    Total Time: 45 minutes
    Servings: 24 mini tarts
    Calories: 195kcal
    Author: Elaine
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    Ingredients

    Never-Fail Pastry

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup butter chilled
    • ⅓ cup milk
    • 1 tablespoon vinegar

    Spinach Artichoke Filling

    • 1 tablespoon butter
    • ⅓ cup onion finely chopped
    • ⅓ cup mascarpone cheese or cream cheese
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 14 oz. can artichoke hearts* drained and chopped
    • 5 oz fresh baby spinach leaves coarse stems removed, coarsely chopped
    • 1 cup (100 g) Mozzarella cheese grated
    • 1 cup (150 g) Parmigiano Reggiano cheese finely grated

    Instructions

    Never-Fail Pastry

    • Put flour and salt in food processor and pulse.
    • Cube butter, then add to flour in processor bowl and pulse until it resembles coarse meal.
    • Add vinegar to milk. Add all at once to flour mixture. Pulse until it just forms a ball.
    • Remove and divide into two balls. Place on waxed paper or plastic wrap, flatten gently into a disc, top with another layer of wrap, fold over and refrigerate if not using right away.
    • Roll out and cut to fit your tart tins. Press gently into tins, smoothing out any creases. Prick several times with the tines of a fork.
      wilting spinach for Mini Spinach Artichoke Tarts

    Spinach Artichoke Filling

    • Add coarsely chopped spinach leaves to a skillet over low heat. Stir occasionally as spinach wilts. Turn off heat and set aside until ready to add to tart mixture.
    • Turn off heat and set aside until ready to add to tart mixture.
    • In a 2 quart saucepan, melt butter over medium hear. Cook onion in butter until softened. 
      sauteeing onions for Mini Spinach Artichoke Tarts
    •  Add mascarpone or cream cheese and stir until melted and combined. 
      add masacarpone for Mini Spinach Artichoke Tarts
    • Add salt and pepper. 
    • Remove from heat, stir in finely chopped artichoke hearts and wilted spinach.
    • Add grated cheese, reserving ¼ cup of the Parmesan, and stir until well blended.
      adding cheese for Mini Spinach Artichoke Tarts
    • Fill tart shells.  
      Mini Spinach Artichoke Tarts ready for the oven
    • Bake at 400°F. for 18 - 20 minutes or until pastry is golden brown. Remove from oven, let cool in pan for 10 minutes, then continue cooling on rack, or serve immediately.
    • Refrigerate or freeze in an airtight container with parchment paper between layers.

    Notes

    If using frozen artichokes, use 6 or 7 artichoke hearts, thawed and well drained.
    If using frozen spinach, your filling will not have as much flavour. You could substitute approximately ⅓ of a 10 ounce package of frozen spinach (very well squeezed out) for the fresh spinach in this recipe. But use fresh if you have it! Wilting fresh spinach takes less time than measuring and squeezing out frozen spinach.

    Nutrition

    Calories: 195kcal | Carbohydrates: 9g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 448mg | Potassium: 66mg | Vitamin A: 990IU | Vitamin C: 1.8mg | Calcium: 185mg | Iron: 0.8mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    Mini Spinach Artichoke Tarts
    Amount Per Serving
    Calories 195 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 8g50%
    Cholesterol 39mg13%
    Sodium 448mg19%
    Potassium 66mg2%
    Carbohydrates 9g3%
    Protein 7g14%
    Vitamin A 990IU20%
    Vitamin C 1.8mg2%
    Calcium 185mg19%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    More finger food appetizer inspiration for you!

    • Mini Cheese Balls on a Stick
    • Holiday Cheese and Olive Appetizer Wreath
    • Cranberry Glazed Chili Chicken Wings
    • Spicy Stuffed Mini Peppers
    • 5 Tips for making Perfect Crostini
    • How to make Bacon-Wrapped Stuffed Dates

     

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    Pinterest Pin for Spinach Artichoke Tarts

    This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The third party pays the commission, not you.  I am a participant in the Amazon Services LLC Associates Program. It’s an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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    Reader Interactions

    Comments

    1. Elsa Wade

      April 29, 2022 at 8:43 am

      I would like to make this as one tart. Would the ingredient amounts be the same?

      Thank You,

      Elsa

      Reply
      • Elaine

        April 29, 2022 at 10:08 am

        Hi Elsa, That sounds like a lovely idea. I haven't tried this myself, but looking over the recipe, it seems it would be enough for a 9-inch pie. I would make sure to thoroughly drain the artichokes and the spinach. I'd love to hear how it turns out!

        Reply
    2. Katherine

      December 09, 2019 at 6:35 am

      5 stars
      I've made these before (delicious!). I would like to make them for the holidays in advance
      Any suggestions on how to reheat?

      Reply
      • Flavour & Savour

        December 09, 2019 at 7:26 am

        Hi Katherine, Great idea to make them in advance! I'd reheat them in the oven at 300°F. for about 7 - 10 minutes, or in a toaster oven. Happy holidays!

        Reply
    3. Dierdre

      December 27, 2018 at 5:43 pm

      5 stars
      I made these tarts for appetizers during the holidays and they were snapped up. I froze half of them and reheated them in the oven. Delicious!

      Reply

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    Elaine from Flavour and Savour

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    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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