These one-bite Mini Spinach Artichoke Gouda Tarts are full of herb-y spinach and artichoke flavor. They are delicious served warm, but equally delicious at room temperature.
Recipe by: Bree Hester, Baked Bree
Recipe by: Bree Hester, Baked Bree
Ingredients
- 1 box ready made pie crust (there should be 2 crusts in the box)
- 2/3 cup sour cream
- 1/3 cup green onions, finely chopped
- 1/3 cup red pepper, finely chopped
- 1/3 cup artichoke bruschetta topping
- 2 cups Roth Spinach Artichoke Gouda cheese, shredded
- Salt and pepper
Method
- Preheat oven to 375 degrees F. Cut pie crust into about 2 ¾-inch rounds. Gently press into a mini muffin tin. Bake for 10 minutes. If the crusts puff up, use a spoon or tart shaper to press them back into shape.
- Mix sour cream, green onions, red pepper, and artichoke bruschetta topping in a medium bowl. Fold in shredded cheese and season with salt and pepper.
- Add a tablespoon of the mixture into each pie crust. Put back into the oven and bake for an additional 10 minutes.