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. 
  • thaw: 40 minutes
  • prep: 30 minutes
  • bake: 20 minutes
  • total: 30 minutes
  • Serves: 12

Recipe

Ingredients

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1/7 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 tablespoon finely grated parmigiano-reggiano cheese or Parmesan cheese
  • 1 1/2 teaspoon extra-virgin olive oil
  • 12 small sprigs fresh parsley

Directions

  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. 

  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.

  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.

  4. Bake for 20 minutes or until the pastries are golden brown.  Top each with 1 sprig parsley before serving.

  5. 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.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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