Spinach, Crab & Artichoke Mini Tarts


<h3>MINI TARTS</h3>
<a href=”http://www.foxrunbrands.com/wp-content/uploads/2012/06/large_60668.jpg”><img title=”large_60668″ alt=”” src=”http://www.foxrunbrands.com/wp-content/uploads/2012/06/large_60668-300×206.jpg” width=”300″ height=”206″ /></a>


3 tbsp. mayoniase

3 tbsp. sour cream

Generous dash freshly ground black pepper

1/4 cup frozen shopped spinach, thawed and well drained

1/3 cup well drained chopped canned atrichoke heart

1/3 cup lump crabmeant, well drained

1/2 of a 17.3 oz package of puff pastry sheet (1 sheet), thawed

3 tbsp. Panko bread crumbs

1 1/2 tbsp. finely grated Parmigiano-Reggiano or Paremesan cheese

1 1/2 tsp. extra-virgin olive oil

12 small sprigs fresh parsley



Heat the oven to 375°F.  Stir the mayonnaise, sour cream and black pepper in a <a href=”http://www.foxrunbrands.com/products-page/bakeware/34qt-mixing-bowl/”>medium bowl</a>.  Add the spinach, artichokes and crabmeat and mix lightly.

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) <a href=”http://www.foxrunbrands.com/products-page/bakeware/mini-muffin-pan-2/”>mini muffin-pan </a>cups.

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.

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


Makes 12 servings
Recipe and picture from puffpastry.com