Spinach Artichoke Puff Pastry Tart

Ingredients

• 1 sheet puff pastry
• 1 package (10 oz / 283 g) Stonemill Kitchens Spinach Artichoke Parmesan dip
• 1 tbsp parmesan cheese (sprinkled before adding the dip)
• 1 egg
• Black pepper
• 1 tbsp cornstarch
• Egg wash for the edges
• Sesame seeds (optional, but highly recommend)

Instructions

1. Preheat oven to 375°F.

2. Lightly flour your surface and gently roll out the puff pastry.

3. Place on parchment paper.

4. Score a border around the edges (don’t cut all the way through)

5. Sprinkle parmesan over the base.

6. Mix the dip with the egg, black pepper, and cornstarch.

7. Spread in the center, leaving the edges clean.

8. Brush edges with egg wash and sprinkle sesame seeds.

9. Bake for 20–25 minutes until golden and crispy.