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Ritzy Spinach Artichoke Tartlets

Servings 30 tartlets

Ingredients
  

  • 12 ounces all-purpose flour about 2 cups
  • 8 ounces cold unsalted butter cubed (16 tablespoons)
  • 4 ounces cold water about 1/2 cup
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 3/4 cup finely crushed Ritz Roasted Vegetable crackers
  • 1 10-ounce package frozen chopped spinach
  • 2 14-ounce cans artichoke hearts (blended into small pieces)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup grated pepper jack cheese
  • 30 Ritz Roasted Vegetable crackers

Instructions
 

  • Blend the flour, 2/3 cup crushed Ritz crackers, salt and butter with an electric mixer until roughly combined; small lumps of butter should still be visible. Combine the water and vinegar and add liquid slowly just until the dough comes together. Remove the dough, pat into a ball and cut in half. Flatten each half in plastic wrap into a thick disk. Wrap well and refrigerate for 1 hour.
  • To prepare the crust, remove dough and let it sit for 30 minutes at room temperature, then roll on a light floured surface into a 1/8 inch thick crust. Cut circles out of the dough and gently press the crust into the edges of well-greased miniature tart pans or miniature cupcake trays, trimming away any excess crust.
  • For the filling, combine the sour cream, mayonnaise, cheese, spinach and artichoke hearts in a large bowl and mix thoroughly.
  • Sprinkle crushed Ritz crackers over the bottom of each tart. Next, spoon one tablespoon of filling into each tart.
  • Bake at 375F until tarts are fully cooked and cheese begins to turn golden (about 30 minutes).
  • Remove tarts from the oven and insert one Ritz cracker into the filling of each tart, cool and serve.