Spinach & Artichoke Tart
Spinach & Artichoke Tart
All of the creamy deliciousness of a Spinach Artichoke Dip but with the bonus of a light and flaky crust. Cut into smallish squares to enjoy as the perfect snack or appetizer. For a more substantial meal cut larger pieces and serve along side a salad or bowl of soup. This recipe uses store bough puff pastry making it easy and quick to whip up during the week.
Serves 4-6
Ingredients
1 sheet of Vegan Puff Pastry thawed (Pepperidge Farm is Vegan)
5 oz (142 g) Baby Spinach
8.5 oz (240 g) Artichoke Hearts quartered
1 small (120 g) Onion Chopped
3 cloves of Garlic minced
6 oz (175 g) Silken Tofu
1/3 cup (75 g) Vegan Cream Cheese
1/4 cup (38 g) Nutritional Yeast
1 1/2 Tbsp (22.5 g) Vegan Butter
1 tsp (5 g) Thyme
pinch of Red Chili Flakes or more to taste
Salt & Pepper to taste
Optional: to decorate the top of the tart reserve a few artichoke quarters as well as a few spinach leaves. Place on top once the mixture has been spread evenly onto the dough.
Directions
1. Allow the puff pastry to thaw as you work on the spinach artichoke mixture.
2. In a large pan, melt the butter on medium heat. Sauté the onion and red chili flakes until onions are translucent, about 3-5 minutes.
3. Add in the thyme and garlic and cook for 1-2 minutes or until the garlic becomes fragrant. Add in the spinach and continuing cooking for a few minutes until the spinach wilts slightly.
4. Drain the artichokes (reserve a few for topping) and add them to a food processor along with the tofu, cream cheese and nutritional yeast. Pulse a few times until everything is combined but not overmixed.
5. Add in the onion, garlic and spinach mixture and pulse again just a few times until combined. Season with salt & pepper to taste anad set aside.
6. Once the puff pastry dough has thawed lightly flour a clean surface. Roll the dough out to about an 1/4” of an inch thick. While rolling try to elongate the dough into a rectangle.
7. Move the rolled out dough onto a lined baking sheet and using a fork gently prick the dough eveywhere except about 1/4 “ around the edges. This will become your crust.
8. Spread the spinach artichoke mixture evenly onto the puff pastry being careful to leave that 1/4 “ around for the crust. Optional: place the reserved artichoke pieces and spinach randomly on top for garnish.
9. Bake at 400 for 18-20 minutes or until the edges are golden brown. Allow to cool for a few minutes before serving.
