Spinach, Crab & Artichoke Mini Tarts

Campbell's Spinach, Crab & Artichoke Mini Tarts Recipe

Tired of serving the same old appetizers?  Try these mini puff pastry tarts with a savory crab and veggie filling that will earn rave reviews from your guests. 

At a glance

Prep

30 min.

Total

1 hr. 30 min.

Serves

12

Thaw: 40 min.

Bake: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

3 tablespoons mayonnaise
3 tablespoons sour cream
1/8 teaspoon freshly ground black pepper
1/4 cup frozen spinach, thawed and well drained
1/3 cup well drained chopped canned artichoke hearts
1/3 cup lump crabmeat, well drained
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tablespoons Japanese bread crumbs (panko)
1 1/2 tablespoons finely grated parmigiano-reggiano cheese or Parmesan cheese
1 1/2 teaspoons extra-virgin olive oil
12 small sprigs fresh parsley

How to Make It

  • 1

    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. 

  • 2

    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.

  • 3

    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.

  • 4

    Bake for 20 minutes or until the pastries are golden brown.  Top each with 1 sprig parsley before serving.

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RID#60668

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