Only have 30 minutes before your next get together? Then you have time to assemble this savory tart. Loaded with garlic, pesto, tangy goat cheese, and classic spinach and artichoke, this tart is an absolute crowd pleaser.
One of my and Dustin’s favorite things to do is to unwind from a long by either hosting or attending a casual Friday dinner party. The food at these get togethers is usually pot luck style, where everyone brings a small snack, dessert, or side. The tricky part, however, is actually getting the food ready between the few short minutes between work and the party. That’s where this recipe comes in.
This tart only uses a handful of ingredients, takes minutes to put together and bake, can be served both warm or at room temperature, and is painless to transport if you’re bringing it to a friend’s house. The delicate puff pasty is a perfect, crispy, pairing with the bold garlicky spinach and artichoke toppings. And if you’re not a fan of spinach and artichoke, you could so easily swap them out for your favorite flatbread toppings (sweet OR savory)! Really, anything goes here.
Bonus: It’s GREEN! Which is ideal if you’ve been searching for ideas for that St. Patrick’s Day party you’re prepping for this weekend.
- 2 sheets frozen puff pastry
- 12 oz . jar marinated artichoke hearts chopped
- 3 cloves garlic chopped
- 1 small shallot sliced
- 2 cups baby spinach torn
- 8 oz . crumbled goat cheese
- 1 package prepared basil pesto
- salt and pepper
Preheat oven to 400 degrees.
Thaw pastry in refrigerator. Once thawed, unfold onto greased baking sheet.
Brush pastry with pesto.
Top with garlic, shallot, artichoke, goat cheese, and torn spinach.
Season with salt and pepper.
Bake for 400 for 15-20 minutes, until golden brown.
Cut into squares and serve immediately or at room temperature.