Spinach, Crab & Artichoke Mini Tarts

By Stina

Ingredients

• 3 tbsp. mayonnaise
• 3 tbsp. sour cream
• Generous dash freshly ground black pepper
• 1/4 cup frozen chopped spinach, thawed and well drained
• 1/3 cup well drained chopped canned artichoke heart
• 1/3 cup lump crabmeat, well drained
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 3 tbsp. Japanese bread crumbs (panko)
• 1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
• 1 1/2 tsp. extra-virgin olive oil
• 12 small sprigs fresh parsley

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from puffpastry.com

Preparation

Step 1

Directions

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.

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.