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

  1. Preheat oven to 400°F.
  2. 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.)
  3. Bake for 15 minutes, or until light golden brown.
  4. Remove the tart pan from the oven and set aside.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. Let tart cool slightly and then remove it from the pan. Slice into squares before serving.
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