Mini Spinach Artichoke Tarts
Delicious mini tarts filled with creamy cheese, savory bacon, and fresh spinach, perfect for appetizers at any gathering.
Ingredients
Pastry and Filling
- 1 package puff pastry Thawed according to package instructions
- 1 cup fresh spinach, chopped Can substitute with frozen spinach, thawed and drained
- 1 cup cream cheese, softened Can replace with feta or goat cheese for variation
- 1 cup shredded cheese Use mozzarella or cheddar
- 1/2 cup cooked bacon, crumbled Optional for a vegetarian version
- 1 large egg, beaten For egg wash
- to taste Salt and pepper Season according to preference
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and cut it into squares.
- In a bowl, combine the chopped spinach, cream cheese, shredded cheese, and crumbled bacon. Season with salt and pepper.
- Place a spoonful of the mixture in the center of each puff pastry square.
- Fold the corners of the pastry over the filling and pinch to seal.
- Brush the tops with beaten egg.
Baking
- Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Serving
- Serve warm and enjoy!
Notes
For best results, do not overfill the pastry squares and ensure they are sealed well. Brush with egg wash for a golden finish.