This Artichoke Spinach Tart is delicious. It’s made using tasty, marinated artichoke hearts, fresh baby spinach, vegan mozzarella cheese and a delicious puffed pastry. I enhanced the flavor by sprinkling some flavorful everything bagel seasoning around the tart border. This tart is flaky and delicious.
Artichoke Spinach and Tart
1 Puff pastry sheet, thawed
9 oz. bottle of artichoke hearts
1 Bunch of fresh spinach
1/2 Cup nondairy mozzarella shredded cheese
Himalayan salt and pepper
Fresh basil, chopped
2 Tablespoon of olive oil, divided
Everything bagel seasoning, sprinkle as needed
-Preheat the oven to 400F degrees for puff pastry according to directions on packaging.
-In a cast iron skillet add spinach, Himalayan salt and pepper, 1 tablespoon of olive. Sauté for 5 minutes or as needed then set aside.
-Thaw puff pastry and roll out into a large rectangle and place on a baking sheet with parchment paper. (Use a butter knife to make a crease in the dough around the entire border leaving a 1/2 inch edge). Brush the 1/2 inch border with nondairy milk and season the border with everything bagel seasoning. Use a fork to poke holes in the middle of the entire pastry then brush with olive oil and chopped basil. Add shredded nondairy cheese and artichokes then add the sautéed spinach.
-Drizzle with olive oil and bake for 20 minutes or until the edges are golden and dough is cooked through the center. Serve immediately. Enjoy!