Made with Filipino kesong puti (white cheese from carabao milk) and mozzarella, this cheesy artichoke and spinach tart is a great dish to start any party.
Yes, the crust is made with store-bought puff pastry. You may opt to mix and roll dough from scratch but I do love how puff pastry makes this tart so light and crisp.
But why kesong puti? Because I love its texture and brininess. And if it isn’t available? Well, you may use cottage cheese or ricotta. The texture and flavor won’t be the same but the tart will still turn out good, I promise.
There are no special tools required for making this tart. A silicone mat is useful but if you don’t own one, just line a baking tray with non-stick paper.
A hand chopper or a food processor is useful for chopping the artichoke and blanched spinach to uniformly-sized pieces but a good sharp knife will do the job just as effectively.
Cheesy Artichoke and Spinach Tart
- 500 grams frozen puff pastry
- 150 grams fresh spinach
- 1 240-gram can artichoke hearts
- 250 grams Filipino kesong puti (if unavailable, substitute cottage cheese or ricotta)
- 150 grams mozzarella
- 1/4 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon lemon and pepper seasoning (available in the spice section of the grocery)
- 1 egg lightly beaten with 1 tablespoon water
Take the puff pastry out of the freezer. Set on the kitchen counter to thaw.
Preheat the oven to 375F.
Rinse the spinach well to remove any trace of soil. Drain.
Blanch the spinach in a pot of boiling water for five minutes. Drain. Dump in a bowl of iced water to cool. Alternatively, pour into a strainer and place under the tap for about thirty seconds. Drain then squeeze out the excess water (see detailed instructions).
Roughly chop the spinach.
Drain the artichokes and roughly chop.
Place the chopped spinach and artichokes in a mixing bowl. Crumble the kesong puti and grate the mozzarella over them. Add the sour cream, salt, pepper, and lemon and pepper seasoning. Stir well.
Roll out the thawed puff pastry to a thickness of a quarter inch. Trim the sides to make a neat rectangle.
Carefully transfer the rolled puff pastry on a lined baking tray (see tip).
Brush all the edges of the crust with egg wash.
Fold in all sides of the crust, about 1 cm wide, to make a ridge on every side.
Pierce the bottom of the crust several times with a fork to create steam vents to prevent the crust from rising during baking.
Spread the artichoke spinach filling evenly on the crust without going over the ridges.
Brush the top of the ridges with more egg wash.
Bake the tart in a 375F oven for 30 to 40 minutes or until the ridges of the crust are puffed and browned.
Cut the cheesy artichoke and spinach tart into rectangles or squares. Serve hot.