Spinach-Artichoke Tartlets

Spinach-Artichoke Tartlets

These tiny bites are filled with big flavor from a mix of delicious spices and Pecorino Romano cheese. Pictured with Beet Latkes with Horseradish Crème Fraîche.

Spinach-Artichoke Tartlets
Serves: 24
 
Ingredients
  • 2 teaspoons olive oil
  • 2 (6-ounce) bags fresh baby spinach, finely chopped
  • ¾ cup finely chopped canned artichoke hearts
  • ¼ cup finely grated Pecorino Romano cheese
  • ¼ cup mayonnaise
  • ¼ cup crème fraîche
  • 1 tablespoon finely chopped fresh parsley
  • 1 clove garlic, grated
  • ¼ teaspoon dried Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground red pepper
  • ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
  • Garnish: finely grated Pecorino Romano cheese
Instructions
  1. Preheat oven to 400°. Lightly spray a 24-well mini muffin pan with baking spray with flour.
  2. In a large nonstick sauté pan, heat oil over medium-high heat. Gradually add spinach, stirring until wilted and tender, 2 to 4 minutes. Let stand until cool enough to handle, approximately 10 minutes. Squeeze spinach to release excess liquid.
  3. Transfer spinach to a medium bowl. Add artichokes, cheese, mayonnaise, crème fraîche, parsley, garlic, Italian seasoning, salt, and red pepper, stirring until combined.
  4. On a lightly floured surface, unfold puff pastry sheet. Using a rolling pin, roll out pastry to a 10-inch square. Cut 24 (2-inch) squares from pastry. Transfer squares to prepared muffin cups, pressing into bottoms and up sides. Spoon 1 heaping tablespoonful spinach mixture into each cup.
  5. Bake until pastry is golden brown and filling is hot, 20 to 25 minutes. Let cool in pan for 10 minutes. Serve warm.
  6. Garnish with cheese, if desired.