Turn one of your favorite dips into an entree with this tasty Spinach Artichoke Tart!
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I credit that tart with why I am married today. Ok, maybe that’s a little extreme. My witty sense of humor and impeccable ability to stick my foot in my mouth at the exact wrong time were also contributing factors. But that tart helped. You see, I made that tart for my future wife the very first time I cooked dinner for her. One bite and she knew that it was fate. Ok, maybe that’s not quite how it went. But that tart helped. I’m convinced of that! If I had served up a bland and boring tart, there’s no way we’d be married today.
Spinach Artichoke Tart
So savory tarts have always held a special place in my heart (and in my recipe book, too). This Spinach Artichoke Tart came about slightly by accident the other day, and I’m pretty happy that this accident happened! You see, I had a 12″x12″ Fat Daddio’s tart pan sitting on the kitchen counter. My wife and I were just polishing off the remaining bits of a batch of Spinach Artichoke Dip. That’s when it hit me. I looked at the tart pan. I looked at the Spinach Artichoke Dip. I looked back at the tart pan. Hey, that’s a great idea! Let’s turn this dip into a tart! And that’s how this Spinach Artichoke Tart was born.
This 12″ square tart pan from Fat Daddio’s is perfect for creating savory tarts. (It’s also perfect for creating dessert tarts, too…but we’ll save that discussion for another day.) It features a removable bottom which makes it a cinch to pop out the tart once it’s baked. I just slid that bad boy onto a cutting board and sliced it into squares. Side dish done. (Truthfully, this could be served as a meal in itself as the spinach artichoke topping is quite filling.) And this tart is large enough to have plenty for the whole family. Since there’s usually just two of us here eating dinner, we had enough leftovers for several nights. (Score one for easy dinners!)
I’ve shared the awesome baking features of Fat Daddio’s pans in previous posts. The anodized aluminum surface has excellent heat distribution…just ask my wife, the metallurgist/wizard. That means your tart crust will bake evenly. Who wants a tart crust that is burnt on one side? Not me. I don’t think that would have impressed my future-wife. “Hi! I made us this delicious savory tart for dinner tonight. Just eat around the burnt parts.” #TartFail
So if you’re looking for a delicious go-to savory tart, I suggest this Spinach Artichoke Tart. Grab a tart pan and bake one up for dinner tonight. But be careful who you serve this tart to…you just might end up marrying them!
Did you make this Spinach Artichoke Tart at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Spinach Artichoke Tart
- 2 batches of homemade pie dough or 2 unbaked store-bought 9" pie crusts see note
- 2 10-oz boxes frozen spinach
- 4 Tbsp unsalted butter
- ¾ cup white onion finely diced
- 4 cloves garlic minced
- ½ Tbsp lemon juice
- ½ cup Parmesan cheese grated
- 1 cup sour cream
- 8 oz. cream cheese softened
- 1 14-oz can artichoke hearts, drained and diced
- 1 tsp salt
- ½ tsp paprika
- 2 Tbsp sundried tomatoes chopped
- 1 cup Monterey Jack or pepper jack cheese shredded
- Preheat oven to 400°F.
- Press the pie dough into the 12” tart pan. Using a fork, prick the dough in regular 2" intervals. (This will prevent dough from puffing up too much while baking.)
- Bake for 15 minutes, or until light golden brown.
- Remove the tart pan from the oven and set aside.
- Meanwhile, cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much water as possible. Set spinach aside.
- Using a large frying pan, melt the butter over low heat. Add the onion and garlic, and cook over medium heat for 4-5 minutes, stirring often.
- Add lemon juice, Parmesan cheese, sour cream, cream cheese, diced artichokes, salt, paprika, sundried tomatoes and drained spinach. Continue cooking over medium-low heat until mixture begins to simmer (~5 minutes).
- Spread mixture evenly into the tart pan. Sprinkle top with Monterey Jack or pepper jack cheese. Place tart in 375°F oven for 15-20 minutes, or until cheese is fully melted.
- Let tart cool slightly and then remove it from the pan. Slice into squares before serving.
Looking for more spinach artichoke inspired recipes? Check out these other favorites, too: