Rustic Spinach and Artichoke Tarts

An impressive rustic tart you’d never guess is so easy to make. It’s creamy spinach artichoke dip surrounded by warm, flakey puff pastry. Sold.

Ingredients

1 ½ cup packed fresh spinach
15 oz. can of artichoke hearts, chopped
½ cup cashews, soaked
2 tsp. apple cider vinegar
1 tbsp. nutritional yeast
2 tsp. garlic, minced
2 tbsp. cashew cream
1 tsp. onion powder
2 tbsp. tapioca flour
1 box puff pastry, thawed
¼ cup vegan cream
1 bunch asparagus tips
½ cup cherry tomatoes, sliced
Salt and pepper to taste
1-2 tbsp. plant milk (for basting)

Instructions

1. Pre-heat oven to 350º F.
2. Place a sauté pan and set to medium heat.
3. Add 1 tbsp. olive oil to the pan.
4. Add the spinach and artichoke hearts, and sauté until the spinach has wilted and the artichoke is starting to brown.
5. Remove from heat and set aside.
6. In a high powered blender, combine the cashews, vinegar, nutritional yeast, garlic, cashew cream, tapioca flour, vegan cream and onion powder. Blend until smooth.
7. Add the blended mixture to the pan with the spinach and artichoke. Return the pan to medium heat. Cook until thickened (about 3-5 minutes) stirring occasionally. 
8. Cut puff pastry into rectangles and, using a knife, lightly score about 1/2″ away from the edges all the way around each piece.
9. Spoon spinach and artichoke mixture into the center.
10. Garnish with the tomatoes and asparagus tips.
11. Baste edges with plant milk.
12. Place tartlets onto a parchment paper lined baking sheet.
13. Bake for 15-20 minutes or until pastry has risen, and edges are golden brown.

Makes six tarts. Serves three.