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Spinach, Crab & Artichoke Mini Tarts

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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
  • Serves: 12
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4 74

Recipe

Ingredients

  • 3 tbsp. mayonnaise

  • 3 tbsp. sour cream

  • 1/8 tsp. 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 tbsp. Japanese bread crumbs (panko)

  • 1 1/2 tbsp. finely grated parmigiano-reggiano cheese or Parmesan cheese

  • 1 1/2 tsp. 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.

Watch a how-to demonstration of this recipe technique.

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

Tip

Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

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Submitted by:
Suzanne E.
Date: 1/4/2011

5 star rating

""Discard the remaining pastry" - Are you crazy? I wouldn't waste a bit of this wonderful pastry. Brush it with melted butter, sprinkle it with sugar and cinnamon, cut it into squares or strips and bake."

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