Spinach, Crab & Artichoke Mini Tarts
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Spinach, Crab & Artichoke Mini Tarts

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Serves: 12
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup frozen spinach, thawed and well drained
  • 0.333 cup well drained chopped canned artichoke hearts
  • 0.333 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)
  • 1.5 tablespoons finely grated parmigiano-reggiano cheeseor Parmesan cheese
  • 1.5 teaspoons extra-virgin olive oil
  • 12 small sprigs fresh parsley

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. 

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.

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.

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

Tips

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.