Makes about 9 tarts
Prep Time: about 1 hour
Popeye was on to something when he claimed to be strong to the finish because he eats his spinach! These spinach artichoke tarts pack a nutrient punch! Spinach is a dark leafy green superfood that packs in a ton of vitamins and minerals. Read more about the many health benefits of spinach here. As a cancer survivor I make sure that I eat nutrient dense, plant-based foods everyday. We need to keep our immune systems strong and eating the right foods, is the best way to do that. I get my leafy greens by eating salads, drinking green juices and making smoothies with added greens and superfood powder. Try my smoothie recipe here.
The cheesiness in these cheezy spinach artichoke tarts is obtained by making what equates to a simple cheese sauce using shredded Violife cheddar and coconut milk. Violife is my shredded vegan cheese of choice because it melts easily and has a great flavor, but there are many on the market.
The artichoke hearts present in this recipe make it reminiscent of a spinach artichoke dip. Artichoke hearts also have tons of healthy benefits. This article provides the health and nutrition benefits of the artichoke.
For the crust I use in these spinach artichoke tarts, I make a simple gluten-free dough that I press into muffin tins to cover the inner shell of the tin. Then, I spoon the cheezy spinach artichoke tart mix into the well of the crust and bake. These are fantastic with a side salad or maybe some roasted broccoli or other veggies.
Ingredients Needed for Cheesy Spinach Artichoke Tarts
2 cups gluten-free flour
1 tsp xanthin gum
1 tsp baking soda
1 tsp baking powder
1 tsp apple cider vinegar
1 tbs nutritional yeast
1 tbs chia seeds
1 tsp sea salt
16 oz organic baby Spinach
1 cup water
1 tbs coconut oil
1 tbs earth balance
I package Violife cheddar shreds
1/4 tsp sea salt
1 tsp black pepper
½ large yellow onion (or one whole small one)
2 tsp rosemary
1 tsp tarragon
6 oz marinated artichoke hearts
1 tbs nutritional yeast
1 cup coconut milk
How to Prepare Cheezy Spinach Artichoke Tarts
Preheat oven to 350 degrees
Sauté onion in coconut oil
Add Earth Balance and ½ cup of the water and simmer until onion is translucent (about 5 min)
Add drained artichoke hearts
Sauté to combine everything well
Add other ½ cup of water
Add spinach and mix until spinach has wilted
Add coconut milk and Violife cheese
Continue stirring the mixture until the cheese melts and creates a smooth sauce (will only take a couple minutes)
Remove from heat
Grease muffin tin with coconut oil or earth balance
Using a small ball of dough, press the dough into each muffin tin to line the tin
Spoon in the spinach mixture into each shell
Bake for 30 minutes
Remove the tarts from the oven and let sit for at least 5 minutes before trying to remove from tins
Once they are somewhat cooled, use a butter knife to loosen the shells from the muffin tin by sliding the knife between the tin and the shell and slowly go around the side of the shell to loosen.
You should be able to then lift the tarts out of the tins easily
Serve with side salad or some other veggie of choice.