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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 33

Recipe

Ingredients

  • 3 tablespoons mayonnaise

  • 3 tablespoons 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 tablespoons Japanese bread crumbs (panko)

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

  • 1 1/2 teaspoons 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.

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

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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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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