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Artichoke Spinach Tartlets

These tasty tartlets feature Artichoke Spinach Dip with Cream Cheese mixed with mushrooms and onions for a perfect party appetizer.

Ingredients

  • 2 Tbsp. Olive oil
  • 1 cup Yellow onion, chopped
  • 1/2 cup Portobello mushrooms, chopped
  • 2 Eggs
  • 1/2 cup Sour cream
  • 1/2 cup Heavy cream
  • 3/4 cup Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese
  • Salt and pepper to taste
  • 1 Frozen pastry sheet
  • Directions
    1. Heat oil in a sauté pan. Add onions and sauté until translucent. Add mushrooms and cook until tender. Remove onions and mushrooms from pan and allow to cool.
    2. In a mixing bowl, whisk together the eggs, sour cream, heavy cream and Artichoke Spinach Dip with Cream Cheese. Season with salt and pepper. Fold the cooled onions and mushrooms into mixture.
    3. Fork sides and bottom of pastry shells with a fork to create vent holes. Place pastry shells in a 400 degrees F oven to blind bake (no filling) for 10-12 minutes.
    4. Fill each pastry shell about 3/4 full with mixture. Bake in a 400 degrees F oven for 30-35 minutes until crust is lightly browned and toothpick can be inserted and removed cleanly from center.
    5. Helpful Tip – Cover exposed outer crust with foil to prevent from burning while baking filled pastry shell in oven. Remove last 5-7 minutes of cooking.

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