Spinach Artichoke Tart
This post may contain affiliate links, please see our privacy policy for details.
This Spinach Artichoke Tart is a holiday appetizer must make! It is dairy-free and ready in no time – perfect for a party!
I love making a savory tart as a party appetizer. They are super easy and they look gorgeous! And this Spinach Artichoke Tart is sure to be a hit at your next party! First we make a vegan spinach artichoke dip – honestly, you could just eat this on its own. Next, we layer it on a puff pastry sheet. Sprinkle the crust with some everything seasoning, pop it in the oven and that’s it. Seriously, this is so tasty. You’ll love it!
here’s what you need
ingredients
- puff pastry
- flour
- dairy-free Boursin – or sub vegan cream cheese
- vegan mayo
- vegan parmesan
- frozen chopped spinach
- marinated artichoke hearts
- garlic powder
- pepper
- vegan butter
- everything seasoning
equipment
You will need a rolling pin and a baking sheet.
steps
step 1: prep
Before we start anything, you will want to take your puff pastry out of the freezer and let it thaw for 40-60 minutes.
Finding vegan-friendly puff pastry is actually pretty easy. Most brands use oil instead of butter. Just be sure to check the ingredients before you purchase!
This is also when you want to thaw out your frozen spinach. I like to place it in a strainer and run warm water over it. Just be sure to press out as much water as possible!
step 2: dip & bake
Next, we need to make the dip and assemble the tart. Making the dip is super easy – just grab all of your ingredients and throw them in a bowl. Be sure to give it a taste when it is done to see if it needs anything!
Place the thawed puff pastry dough on a lightly floured surface and gently roll it out so that it is slightly larger than its original size. Transfer to a parchment-lined baking sheet.
Use a knife to create a 1-inch border around the dough – being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough. Add the spinach artichoke mixture to the center portion of the dough and spread to the edges.
Brush the edges with the melted butter and sprinkle with the everything seasoning. Place in the oven for 18-20 minutes, or until the dough is browned and crispy.
step 3: serve
When you pull it out of the oven, let it sit for about 5 minutes – this will let everything firm up.
Depending on how many people you are serving, you can slice this into 9 substantial pieces or 18 smaller pieces.
This is best served right away when it is still hot, but trust me, it still tastes great at room temp – or even cold out of the fridge. I’ve eaten this tart at every temp and I can’t complain about any of them.
tips & tricks
To thaw the puff pastry dough I like to let it sit out for 40-60 minutes. During this time I like to thaw the spinach and make the dip.
I left a couple of artichoke hearts whole to use on top of the tart.
If you can’t find dairy-free Boursin you can sub vegan cream cheese.
need more recipe inspo? check these out:
Spinach Artichoke Tart
Ingredients
- 1 sheet puff pastry thawed
- flour for rolling out dough
- 1 7-ounce container dairy-free Boursin
- 1/4 cup vegan mayo
- 1/4 cup vegan parmesan
- 4 ounces frozen chopped spinach thawed & drained
- 12 ounces marinated artichoke hearts drained & chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 tablespoon vegan butter melted
- 1 tablespoon everything seasoning
Equipment
- Rolling Pin
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the Boursin, mayo, parmesan, spinach, artichoke hearts & dry seasonings in a bowl. Mix to combine and set aside.
- Place the thawed puff pastry dough on a lightly floured surface and gently roll it out so that it is slightly larger than its original size. Transfer to the prepared baking sheet.
- Use a knife to create a 1-inch border around the dough – being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough. Add the spinach artichoke mixture to the center portion of the dough and spread to the edges.
- Brush the edges with the melted butter and sprinkle with the everything seasoning. Place in the oven for 18-20 minutes, or until the dough is browned and crispy.
- Remove from the oven and allow to cool for 5 minutes. Cut into 9 slices and serve.
Video
Notes
- To thaw the puff pastry dough I like to let it sit out for 40-60 minutes. During this time I like to thaw the spinach and make the dip.
- I left a couple of artichoke hearts whole to use on top of the tart.
- If you can’t find dairy-free Boursin you can sub vegan cream cheese.
Super easy and really yummy. I cut it into 12 pieces but will go even small next time because the middle pieces are not as firm. I think I will also try using sun dried tomatoes sometime. Great easy snack with ingredients you can keep on hand for when you get surprise company too.
So glad you loved it Susan! Sun-dried tomatoes sound like an amazing add!
OMG the second I saw this I wanted to make it- made it for NYE last night and every guest (and me) LOVED it! I did accidentally get a can or quartered artichoke hearts on water (versus marinated) but obv made no difference to us:). This will forever be an app I make now! Thank you for all the amazing recipes!!!
Thanks so much Meredith! So happy it was a hit for NYE!
Yummy-fun recipe, thank you!! Made this over Christmas week and it was a delicious hit. I didn’t know plant based pastry existed in average grocery sore (USA Ralph’s) so this was a great unexpected discovery. The recipe was even easier to assemble and make than I thought it might be. I had bought extra ingredients in case it didn’t turn out on first try, but it did, yet I’m excited to have more to make another soon. 10/10 tasty, easy ingredients, easy assembly, bake& cleanup, looks kinda fancy and fun!
Thanks Cheryl! Funny how companies want to cut corners and use oil instead of butter…works out in our benefit 😂