When it comes to fall entertaining, there’s a natural transition from barefoot and effortless summer parties to cozy gatherings where comfort food takes center stage. I want my recipes to be quick and flavorful, and to make every guest feel wrapped in warmth and love. These spinach artichoke tarts check all the boxes and, for me, defines the perfect fall appetizer.
It’s no secret that spinach artichoke dip is a tried-and-true crowd-pleaser. Growing up, it was always on the menu at family football parties, movie nights, and outdoor dinners by the bonfire.
And while I’ll forever feel a deep nostalgia for spinach artichoke dip, I love an elevated spin on a classic. Luckily, these spinach artichoke tarts keep all of the bells and whistles of my childhood favorite, but holds its own as the ultimate, do-it-all meal.
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What goes into spinach artichoke filling?
Like the dip, this recipe’s spinach artichoke filling is similar but with a few tweaks that make this tart even better. Sometimes, spinach artichoke dip can feel a little one-note while being too rich for everyday eating. For this filling, I wanted to brighten up the flavors and add some zing that would balance the filling. A lot of the classic spinach artichoke dip recipes use a combination of mayo, cream cheese, and a melty cheese like mozzarella. It’s a lot of indulgence all at once, and while still delicious, it can be a lot.
In this recipe, I use a blend of sour cream and cream cheese for the base, though Greek yogurt can work as well. After that comes the magic. Caramelized onions add tangy sweetness, lemon zest brings bright, fresh flavor, and a little dab of mustard delivers dimension and layered flavor to the filling.
And don’t worry, I didn’t forget the cheese. Instead, I add a sprinkle of pepper jack on top to finish things off with a little heat and melty goodness.
Ingredients for Spinach Artichoke Tart
In lieu of buying pre-diced or pre-chopped artichoke hearts, I use whole marinated artichoke hearts and chop them to my desired consistency. You can use frozen and thawed artichoke hearts, marinated and sealed, or canned artichokes. They all work here!
As for the greens, the world is really your oyster. I prefer chopped frozen spinach because I always have a bag in my freezer. Simply thaw and squeeze out as much water as possible to avoid soggy tarts. You can also swap in other hearty greens like kale or chard. Again, I prefer frozen and thawed. If you want to use fresh greens, quickly blanch or sauté the greens on the stove, let cool, and squeeze out as much water out as you can.
And while I don’t think you need to add extra veggies, I’ve made versions adding white beans, thinly-chopped asparagus, and shaved broccoli tops for an extra dose of green.
How To Make This Tart Ahead of Time
You can absolutely make and prep elements of this recipe in advance. Because puff pastry should remain cold while working, I like to make the filling beforehand so the pastry keeps cold without having to wait for everything else. I’ll even make the filling the night before. Just store cooled in an airtight container until ready to prep the pastry.
And while this tart will keep fine in the fridge for a day or two, the pastry will definitely lose a bit of its crispy bite. If you do need to reheat, you can quickly blast it in the oven or on a hot pan on the stove.
What Goes With Spinach Artichoke Tart
This recipe is the perfect appetizer for a party spread, but if you’d like, it can also seamlessly serve as a complete vegetarian meal.
Because this tart is on the richer side, I like to serve it alongside a fresh green salad. Think crispy lettuce, spicy arugula, or hearty kale tossed in a vinaigrette. In the summer, a bright tomato salad works wonders. You could also simply serve the filling on its own and in a bowl with pita chips, crunchy vegetables, or crusty bread. The sky’s the limit!
The post I’ll Be Serving These Spinach Artichoke Tarts For Every Gathering This Fall appeared first on Camille Styles.
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