Robert Rothschild Artichoke Spinach Tartlets



  • 2 TBS Olive oil
  • 1 cup Yellow onion, chopped
  • 1/2 Portobello mushrooms, chopped
  • 2 Eggs
  • 1/2 cup Sour cream
  • 1/2 Heavy cream
  • 3/4 cup Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese
  • Salt and pepper to taste
  • 1 pkg. Frozen pastry shells

Preheat oven to 400 degrees. Heat oil in a saute pan. Add onions and saute until translucent. Add mushrooms and cook until tender. Remove onions and mushrooms from pan and allow to cool. In a mixing bowl, whisk together the eggs, sour cream, heavy cream and Rothschild Artichoke Spinach Dip with Cream Cheese. Season with salt and pepper. Fold the cooled onions and mushrooms into mixture. Pierce sides and bottom of pastry shells with a fork to create vent holes. Place pastry shells in the oven to blind bake (no filling) for 10-12 minutes. Fill each pastry shell about 3/4 full with mixture. Bake for 30-35 minutes until crust in lightly browned and toothpick can be inserted and removed cleanly from center. Helpful Tip: Cover exposed outer crust with foil to prevent it from burning while baking filled pastry shell in oven. Remove last 5-7 minutes of cooking.


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