Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (1 stick/113g) unsalted butter, very cold and cubed
  • 1/4 cup (60ml) ice water
  • 2 tablespoons (30ml) olive oil
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 (13.5 ounce) cans canned spinach, well-drained and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese
  • 1/2 cup (50g) grated Gruyère cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1 tablespoon lemon zest
  • 1/4 teaspoon grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Pulse flour and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic and cook until fragrant.
  3. Stir in the drained canned spinach and artichoke hearts. Cook for a few minutes to evaporate excess moisture.
  4. Stir in heavy cream, Parmesan cheese, Gruyère cheese, egg, lemon zest, and nutmeg. Season with salt and pepper. Cook until the mixture is heated through and slightly thickened.
  5. On a lightly floured surface, roll out the pastry to about 1/8 inch thickness. Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cups.
  6. For an extra crispy shell and to avoid a soggy base, blind bake the crusts : Place baking paper and baking beans and bake for 10 minutes, then add the filling and bake again
  7. Gently press the pastry circles into the muffin tin cups. Fill each cup with the spinach and artichoke mixture. Top with additional Gruyère cheese.
  8. Brush the pastry edges with egg wash. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and the filling is set.
  9. Let the tartlets cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.