Spinach Artichoke Tart
Turn one of your favorite dips into an entree with this tasty Spinach Artichoke Tart!
This is a sponsored post written by me on behalf of Fat Daddio’s. The opinions and recipe are all my own.
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What is your one go-to recipe? You know the recipe I mean. It’s the recipe you pull out when you find out your husband’s boss is coming over for dinner. You’ve made it 1,000 times. (Ok, maybe not 1,000…but you still almost know the recipe by heart.) You know it’ll taste awesome. You know it’ll impress your family or guests. If you’re anything like me, then you probably have a handful of recipes that could fit this description. But one of my favorites is a savory artichoke and asiago cheese tart.
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
Spinach Artichoke TartSo 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
Ingredients
- 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
Instructions
- 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.
Notes
Looking for more spinach artichoke inspired recipes? Check out these other favorites, too:
Spinach Artichoke Grilled Cheese
Awww..sounds like this tart needs to be renamed “Guaranteed-Marital-Bliss-Tart” or something along those lines… I could imagine those ingredients making one fantastic dip – but – ooh baked, they must be something totally …blissful!
Wowzers…talk about a tart with a happy name! Guaranteed marital bliss? Is that even possible? (Just kidding!!) We loved the dip so much that we had to figure out how to turn it into a fork and knife side dish. And it totally rocked our dinner plates for several nights in a row! 🙂
Alright, you are seriously killing me. I was finally going to post my Artichoke dip tomorrow, but will hold off again due to this one! Remember back around Superbowl time you had that recipe and I was going to post mine the same day? Oh well, good minds think alike I guess. I will post mine in a week or two regardless! Love this and the crust is perfect. Need to find that square pan too, very cool.
Kevin! Post that darned dip. I’ve been waiting forever to see it, and with the college bball tourney going on right now, it would be great timing. Make it happen!
And yes, I see myself having a long and happy relationship with this square tart pan. Next up is some sort of dessert-like tart…I just need to narrow down the ideas! 🙂
OK, I just changed it to post next Wednesday! Thanks for motivating me. 🙂
That’s what I’m talking about, Kevin! I can’t wait to see it!
Yum! This looks totally delicious 🙂 I love that huge tart pan 🙂
Thanks, Medha! This is (uhhh…was…) super tasty. And yes, I think that tart pan and I will have many happy times together. I’ve been debating what to make next with it…maybe something sweet? 🙂
wow, what a way to impress your partner! Now if only I knew how to cook before we got married! Hubby often says my cooking skills that I discovered after we got married is like a bonus for him..haha! The tart looks fantastic David! I love spinach and it’s even better to eat it this way!
Hey! That means your impressive cooking skills were not even a factor in impressing your husband when you guys met. And now look at you! I’m constantly impressed with your kitchen creations, Manali…your hubby is one lucky dude!
So my mum makes this amazing spinach and feta phyllo pastries but I think she needs to make this tart- It sounds amazing and I spy three cheeses = always a winner.
They should serve this at marriage counselling sessions.
There are indeed 3 cheeses here! But now I’m kinda wishing there were 4…because I love feta. I have an unnatural obsession with good feta cheese. Bring on the spring salads! Oh, and if only they served tarts at marriage counseling sessions…the world would be a much happier place. (Or at least everyone would be full…)
You mentioned the tart, your witty sense of humor, and your impeccable ability to stick my foot in your mouth at the exact wrong time but what about your killing looks?
I’m sure that was THE contributing factor. Am I right? 😉
Spinach and artichoke is a marriage made in heaven, just like you and your wife!
Wait…stick YOUR foot in MY mouth at the wrong time? Well, I probably do have that ability, but I kinda prefer the taste of my own foot. Call me crazy like that. But clearly my killer looks was the real reason Laura married me. Although I think that tart had something to do with it. And that, my friend, is another #SappyWolfpackLoveStory
David, I love this!! you baked your way right into your wife’s heart!!! so special and I love this tart!!!!
Haha…I guess I did bake my way into her heart! I certainly know that it wasn’t my stunning good looks or my witty sense of humor. 😉 This tart is super tasty, Alice…we’ll be making this one again soon!
This sounds delicious! I really love artichokes, but I have never had any success of cooking them myself at home. I am not sure what I am doing wrong, but I am willing to give it another try to be able to eat this. Yum!
This is a super tasty tart, Dannii! But, in all fairness, I did use canned artichokes. It would require a good bit of playing around in the kitchen to figure out how to make spinach-artichoke dip (or tart!) with fresh artichokes. Sounds like a good challenge, though! 🙂
Mmm spinach and artichoke anything is my weakness! And that tart just looks SO yummy!! I definitely need to get on this recipe! 🙂
This was a super tasty tart, Christina! I love the dip version, too…which is why this tart was so much fun to make. Thanks!
these pictures look so amazing, i wish i was in your kitchen eating this right now! spinach and artichoke anything has a place in my heart
Thank you so much, Beverly! I kinda wish I was down in the kitchen eating this tart right now, too! Haha! We love the dip version so much that it just made sense to create a tart version…and that makes it ok to eat for dinner. 🙂
This looks delicious! I love anything spinach and artichoke.
Thank you so much, Ashley! Spinach + artichoke is a favorite combo in our house, too…which is why it just made sense to turn it into a tart! 🙂
Applause, applause and applause! Love your tart, David, thanks for sharing it with all of us 🙂
*Bows* Why thank you, Lily! Spinach and artichoke is a classic combo…so why not turn it into a tart? Have an awesome Friday!!
Wow! You have outdone yourself again David! I would have never thought to make spinach artichoke dip into a tart. This is one of my all time favorite dips. The funny thing about this dip, I’ve never made it before because Publix makes a mean version of it so why mess up a good thing? 🙂
Now, I’m hungry and it’s my bedtime! Dang it!
Why thank you, Tamara! You are too kind. 🙂 We love spinach artichoke dip around here, so it only seemed natural to turn it into a tart…that way we can enjoy it as a side dish, too! Oh, I miss Publix…can you ask them to build one up here in upstate New York? I’d appreciate that…thanks! 🙂
Now I need a Fat Daddio’s pan, based solely on the name. 🙂 But seriously, loving this tart. Isn’t it cool how inspiration just hits you like a ton of bricks sometimes?!!!
Haha…it is a pretty cool name, isn’t it? I gotta say, these Fat Daddio pans are workhorses, too. Like thoroughbred workhorses. (Is that an appropriate analogy now that you live in horse country?) And I do laugh at how I got inspired to make this tart. Who says you can’t have spinach artichoke dip for dinner? Just throw it into a tart pan and bake it up! 🙂
Wow! I only had a 9″ round tart pan, so I did basically half the recipe. Missing the sun-dried tomatoes, so I air-fried some canned diced tomatoes and they worked nicely. Also used the entire can of artichokes, which would be twice the recommended amount. And my own whole wheat homemade pie crust. This is SO good!
Hey Ann! Awesome. I’m so glad this recipe turned out well for you. I’d forgotten about this one…but now I’m craving it again! What a great idea to air-fry canned diced tomatoes. I would never have thought about that. I’ll definitely keep that trick in mind for the future. Cheers, and happy baking! 🙂