Spinach, Crab & Artichoke Mini Tarts
Tired of serving the same old appetizers? Try these mini puff pastry tarts with a savory crab and veggie filling that will earn rave reviews from your guests.
serves
12
pieces
Ingredients
cost per recipe: $4.55
The price is determined by the national average.
-
3
tablespoons mayonnaise
-
3
tablespoons sour cream
-
1/8
teaspoon freshly ground black pepper
-
1/4
cup frozen spinach, thawed and well drained
-
1/3
cup well drained chopped canned artichoke hearts
-
1/3
cup lump crabmeat, well drained
-
1/2
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
3
tablespoons Japanese bread crumbs(panko)
-
1 1/2
tablespoons finely grated Parmigiano-Reggiano cheeseor Parmesan cheese
-
1 1/2
teaspoons extra-virgin olive oil
-
12
small sprigs fresh parsley
How to Make It
Step 1
Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly.
Step 2
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups.
Step 3
Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry.
Step 4
Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving.
Recipe Tips
- Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe. 1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe.
