Mini Spinach Artichoke Gouda Tarts

about 2 dozen
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These one-bite Mini Spinach Artichoke Gouda Tarts are full of herb-y spinach and artichoke flavor. They are delicious served warm, but equally delicious at room temperature.

Recipe by: Bree Hester, Baked Bree


  • 1 box ready made pie crust (there should be 2 crusts in the box)
  • 2/3 cup sour cream
  • 1/3 cup green onions, finely chopped
  • 1/3 cup red pepper, finely chopped


  1. Preheat oven to 375 degrees F. Cut pie crust into about 2 ¾-inch rounds. Gently press into a mini muffin tin. Bake for 10 minutes. If the crusts puff up, use a spoon or tart shaper to press them back into shape.
  2. Mix sour cream, green onions, red pepper, and artichoke bruschetta topping in a medium bowl. Fold in shredded cheese and season with salt and pepper.
  3. Add a tablespoon of the mixture into each pie crust. Put back into the oven and bake for an additional 10 minutes.