As we transition from laid-back summer gatherings to the cozy embrace of fall, comfort food takes center stage. I love recipes that are both quick to make and bursting with flavor. Spinach artichoke tarts perfectly embody this spirit, making them my top choice for autumn appetizers.

Spinach artichoke dip is a crowd favorite, often featured at family football parties, movie nights, and bonfire dinners. While I cherish the nostalgia of the classic dip, these tarts offer an elevated twist that stands out as a versatile dish.

What Ingredients Make Up the Spinach Artichoke Filling?

This filling mirrors the dip but with enhancements for added flavor. Traditional spinach artichoke dip can sometimes taste overly rich and one-dimensional. In this version, I brighten the flavors with caramelized onions, lemon zest, and a touch of mustard, creating a balanced and vibrant filling. Instead of the usual mayo and cream cheese combo, I use sour cream and cream cheese as the base, which lightens it up.

Of course, cheese is essential! I sprinkle pepper jack on top for a kick and that delightful melty texture.

Components Needed for Spinach Artichoke Tart

Rather than opting for pre-chopped artichoke hearts, I prefer using whole marinated ones, chopping them to my liking. You can also use frozen or canned artichokes, all of which work perfectly!

For the greens, I typically use frozen spinach, which I always have on hand. Just thaw and squeeze out excess water to prevent sogginess. You might also substitute with other robust greens like kale or chard. If you choose fresh greens, briefly blanch or sauté them before squeezing out the moisture.

While I think the tarts are great as-is, you can definitely add extra veggies like white beans, asparagus, or broccoli for more greens.

Preparing This Tart in Advance

You can prep several elements of this recipe ahead of time. Since puff pastry needs to stay cold, I recommend making the filling in advance—sometimes even the night before. Just keep it in an airtight container in the fridge until you're ready to assemble the tarts.

Although the tart can be stored in the fridge for a day or two, the pastry may lose some crispiness. If you need to reheat, a quick flash in the oven or on the stovetop works wonders.

Pairing Suggestions for Spinach Artichoke Tart

These tarts make a delightful appetizer but can also serve as a satisfying vegetarian main dish.

Because they're rich, I recommend serving them alongside a fresh green salad. Crisp greens like lettuce or spicy arugula tossed in vinaigrette complement the tarts perfectly. In summer, a fresh tomato salad is ideal. Alternatively, serve the filling with pita chips, crunchy veggies, or crusty bread—the options are endless!

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Description

A simple yet flavorful appetizer perfect for fall gatherings.

Ingredients

Units Scale
  • 1 sheet of puff pastry, thawed and kept refrigerated until needed
  • 1/2 yellow onion, diced
  • 2 teaspoons apple cider vinegar
  • 3 cloves garlic, minced
  • 6 artichoke hearts, chopped + extra for topping
  • 6 ounces cream cheese, softened
  • 3 tablespoons sour cream
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/4 cup pepper jack cheese + more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of red pepper flakes
  • 8 ounces frozen spinach, thawed and water squeezed out
  • For garnish: lemon zest, lemon juice, thyme, black pepper

Instructions

  1. Prepare the filling. In a large pan, heat a drizzle of olive oil over medium heat. Add the diced onion with a generous pinch of salt and sauté until translucent. Stir in the apple cider vinegar, then lower the heat, cooking until the onions are golden and caramelized. Transfer to a mixing bowl.
  2. Drizzle more olive oil into the pan, then add the garlic and chopped artichokes, cooking until the garlic is fragrant. Remove from heat and mix with the cooled onions in the bowl.
  3. Once the onion and artichoke mixture is cool, add cream cheese, sour cream, lemon zest, mustard, pepper jack, salt, pepper, red pepper flakes, and spinach. Blend until well combined. Store in an airtight container in the fridge until you're ready to use it.
  4. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  5. Cut the puff pastry into nine equal rectangles and arrange them on the baking sheet. Poke the center of each with a fork.
  6. Fill the center of each pastry with the spinach mixture, leaving a border around the edges. Top with an artichoke half and a sprinkle of pepper jack cheese.
  7. Bake for 20-25 minutes until golden brown and bubbly. Remove from the oven.
  8. Garnish with lemon juice, zest, and thyme. Enjoy!
  • Prep Time: 15
  • Cook Time: 20
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