Spinach Artichoke Tart
This Spinach Artichoke Tart is a holiday appetizer must make! It is dairy-free and ready in no time - perfect for a party!
Equipment
- Rolling Pin
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
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.
Nutrition
Calories: 302kcal | Carbohydrates: 17g | Protein: 4g | Fat: 24g