Get ready to elevate your taste buds with this easy-peasy Spinach and Artichoke Rustic Tart that’s perfect for impressing anyone who drops by unexpectedly. With its flaky puff pastry hugging a dreamy mix of spinach, artichokes, and three cheeses, this dish is my go-to for a quick dose of happiness on a plate.
Immerse yourself in the delicious medley of flavors that is my Spinach Artichoke Rustic Tart. The creamy ricotta is a perfect partner for fresh spinach and artichokes atop a flaky puff pastry base.
With the lemon zest lending a delightfully tangy note, this recipe is finished with a not quite savory, not quite sweet mix of cheeses that make this tart utterly irresistible.
Spinach Artichoke Rustic Tart Recipe Ingredients
- Puff Pastry: A flaky base providing carbohydrates and a buttery flavor.
- Spinach: Packed with iron, fiber, and vitamins; adds a fresh, healthy touch.
- Artichoke Hearts: Rich in fiber and antioxidants; offers a unique, tangy taste.
- Ricotta Cheese: Creamy texture and source of protein; adds richness.
- Parmesan Cheese: Adds a sharp, nutty flavor and calcium.
- Mozzarella Cheese: Melts beautifully, providing a mild, creamy taste.
- Garlic: Infuses dish with a savory, aromatic depth.
- Lemon Zest: Optional zing; introduces citrus brightness and vitamin C.
Spinach Artichoke Rustic Tart Recipe Ingredient Quantities
- 1 sheet of puff pastry, thawed
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
- 1 teaspoon lemon zest (optional)
How to Make this Spinach Artichoke Rustic Tart Recipe
1. Set your oven to 400°F (200°C) to preheat, and prepare a baking sheet by lining it with parchment paper.
2. On a surface lightly dusted with flour, roll the puff pastry into a roughly 12-inch-diameter circle.
3. Warm olive oil in a medium frying pan over medium heat. Put in the minced garlic and cook for 30 seconds until it gives off a good smell and seems to be sizzling.
4. Put the chopped spinach in the skillet and cook until it is wilted, which takes about 2-3 minutes. Take the skillet off the heat and let it cool for a little while.
5. In a mixing bowl, artichoke hearts, ricotta cheese, Parmesan cheese, mozzarella cheese, cooked spinach, salt, pepper, and optional lemon zest are combined. The result looks luscious and tastes divine.
6. Roll out the puff pastry and place it on the prepared baking sheet. Spoon the creamy spinach and artichoke filling mixture into the center of the pastry. Leave a 2-inch border around the edge.
7. Fold the puff pastry around the filling, pinching and folding as you go to create a rustic edge and leaving the center open. The important thing is not to be too precise.
8. Using the beaten egg, brush the edges of the folded pastry to achieve a glossy finish.
9. Preheat the oven to 400°F. Bake for 25-30 minutes or until golden brown and bubbly.
Filling 1: Turkey and Vegetable
Measure 2 tablespoons of olive oil into a large skillet and place over medium heat. Add 1 small onion, diced, and 4 ounces of mushrooms, chopped. Enova Health. Haines City, Florida.
10. Let the tart cool for a few moments before cutting and serving it warm. Then, savor your Spinach and Artichoke Rustic Tart!
Spinach Artichoke Rustic Tart Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Medium frying pan
8. Spatula or wooden spoon
9. Mixing bowl
10. Spoon
11. Pastry brush
12. Measuring spoons (optional for olive oil and other small measurements)
13. Flour sifter or shaker (optional for dusting surface)
FAQ
- Q: Can I use frozen spinach instead of fresh?A: Absolutely, frozen spinach is just fine to use. Be certain to first thaw it and then squeeze out the superfluous moisture before putting it to work.
- Q: Can I prepare the tart in advance?A: The tart is best served fresh, but you can prepare the filling ahead of time and bake the tart just before you’re ready to serve.
- Q: Can I use a different type of cheese?Absolutely! You can sub or add any cheeses like cheddar or feta for a totally different flavor. And I love to use what I have and these combos are really what I had on hand. You can definitely use other kinds of cheeses or these kinds of cheese in other ways. Feel free to mix things up! There seems to be a fresh flatbread way to do that.
- Q: How should I store leftovers?Leftovers should be kept in an airtight container in the refrigerator. They are good for 2 days. For best results, reheat in the oven.
- Q: Can I add extra vegetables?A: Vegetables such as mushrooms or bell peppers can be added, but be sure to sauté them first. This step is crucial for removing excess moisture.
- Q: Is the lemon zest necessary?A. Adding lemon zest is not mandatory, but it does contribute a refreshing kind of brightness that is a nice balance, flavor-wise.
- Q: What can I serve with this tart?This tart is a good match with either a light green salad or a bowl of tomato soup.
Spinach Artichoke Rustic Tart Recipe Substitutions and Variations
Puff pastry: Substitute with layers of phyllo dough or pie crust for a different texture.
Olive oil: Use butter, melted, or avocado oil as an alternative.
Substitute with an equal amount of kale or Swiss chard if fresh spinach is not available.
Cottage cheese or cream cheese can be used to produce a similar creamy texture to that of ricotta cheese.
Parmesan cheese could be switched out for Pecorino Romano or Asiago, yielding a different flavor.
Pro Tips
1. Drain and Dry the Artichokes Well: Before chopping the canned artichoke hearts, make sure to thoroughly drain them and pat them dry with a paper towel. This will prevent excess moisture from making the pastry soggy.
2. Chill the Pastry Before Baking: After assembling the tart and brushing it with the egg wash, place it in the refrigerator for about 15 minutes. This helps the pastry firm up, which can lead to a flakier, more defined crust.
3. Use Freshly Grated Parmesan: Freshly grating the Parmesan cheese will enhance the flavor of the filling and improve the overall texture compared to using pre-grated versions.
4. Opt for High-Quality Ricotta: Using a high-quality ricotta cheese will make the filling creamier and more flavorful. If the ricotta seems watery, let it drain in a sieve beforehand to remove excess liquid.
5. Enhance the Flavor with Herbs: Consider adding a teaspoon of dried basil or a tablespoon of fresh basil to the filling mixture for an extra burst of flavor that complements the spinach and artichokes beautifully.
Spinach Artichoke Rustic Tart Recipe
My favorite Spinach Artichoke Rustic Tart Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Medium frying pan
8. Spatula or wooden spoon
9. Mixing bowl
10. Spoon
11. Pastry brush
12. Measuring spoons (optional for olive oil and other small measurements)
13. Flour sifter or shaker (optional for dusting surface)
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
- 1 teaspoon lemon zest (optional)
Instructions:
1. Set your oven to 400°F (200°C) to preheat, and prepare a baking sheet by lining it with parchment paper.
2. On a surface lightly dusted with flour, roll the puff pastry into a roughly 12-inch-diameter circle.
3. Warm olive oil in a medium frying pan over medium heat. Put in the minced garlic and cook for 30 seconds until it gives off a good smell and seems to be sizzling.
4. Put the chopped spinach in the skillet and cook until it is wilted, which takes about 2-3 minutes. Take the skillet off the heat and let it cool for a little while.
5. In a mixing bowl, artichoke hearts, ricotta cheese, Parmesan cheese, mozzarella cheese, cooked spinach, salt, pepper, and optional lemon zest are combined. The result looks luscious and tastes divine.
6. Roll out the puff pastry and place it on the prepared baking sheet. Spoon the creamy spinach and artichoke filling mixture into the center of the pastry. Leave a 2-inch border around the edge.
7. Fold the puff pastry around the filling, pinching and folding as you go to create a rustic edge and leaving the center open. The important thing is not to be too precise.
8. Using the beaten egg, brush the edges of the folded pastry to achieve a glossy finish.
9. Preheat the oven to 400°F. Bake for 25-30 minutes or until golden brown and bubbly.
Filling 1: Turkey and Vegetable
Measure 2 tablespoons of olive oil into a large skillet and place over medium heat. Add 1 small onion, diced, and 4 ounces of mushrooms, chopped. Enova Health. Haines City, Florida.
10. Let the tart cool for a few moments before cutting and serving it warm. Then, savor your Spinach and Artichoke Rustic Tart!