An easy puff pastry tart topped with artichokes, spinach and cheese, baked until crisp and golden. A tart like this takes no time at all to make, and it tastes wonderful.
Many years ago, Jes and I had the most delicious artichoke, spinach and cheese dip while on holiday in Miami, and this is my attempt at serving it as a tart – and it works beautifully.
The tart can be served warm straight after baking, but it is just as good cold. After a spell in the fridge, it can also easily be reheated for about 5 minutes at 200°C.
Perfect with a good hearty salad, as a side for barbecued food, on a tapas spread or the like.
Try my other versions too, which you will find below:
Puff pastry tart with tomato, ricotta and feta – Click here
Puff pastry tart with spinach, mushrooms and feta cream – Click here
Puff pastry tart with onion, ricotta cream and thyme – Click here
Puff pastry tart with fresh asparagus and ricotta cream – Click here
Puff pastry tart with artichokes, spinach and cheese
Ingredients
- 1 roll ready-rolled puff pastry
- 1 jar artichoke hearts in brine – approx. 140 g drained weight
- 80 g fresh spinach, approx. 2 handfuls
- 1 large onion, sliced into strips
- 2 cloves garlic, grated or crushed
- 100 g grated mozzarella
- 80 g Vesterhavsost (Danish aged hard cheese), Rav or a similar mature hard cheese – grated
- 2 tbsp sesame seeds
- Salt and pepper
- Oil
- Fresh spring onions, finely sliced, to serve
Method
- Lay the puff pastry on a sheet of baking parchment.
- Score the puff pastry with a knife about 2 cm in from the edge all the way round – not deeply, just a light score line.Brush the edges with a little oil or beaten egg if you like, so the sesame seeds stick better.
- Sprinkle the edge with sesame seeds and pre-bake the puff pastry in a preheated oven for 10 min. at 200°C, conventional oven (top and bottom heat).*The puff pastry will naturally puff up; simply press the centre down when it comes out of the oven and is ready to be topped with the filling.
- Heat a little oil in a frying pan and sauté the onion and garlic for a couple of minutes.
- Add the spinach, toss everything together well and season with salt and pepper. Turn off the heat once the spinach has wilted.
- Drain the artichokes well. If the pieces are very large or thick, cut them into smaller pieces.
- Spread the mozzarella and half of the Vesterhavsost over the warm pastry base and top with the artichokes and the filling from the pan – make sure the whole tart gets a little of everything.
- Scatter the remaining Vesterhavsost over the top and return the tart to the oven for a further 10-14 minutes or so, until the edges are golden and the cheese has melted completely.
- Leave the tart to rest for 5 minutes before serving, and top with finely sliced spring onion. The tart can also be served cold, and it can likewise be reheated if it has been in the fridge. Heat the oven to 200°C and warm it for about 5 minutes.
Nutrition
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