Spinach and Artichoke Tart
Makes 24 (2-inch wedge) servings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

• 1 - package (15 ounces) refrigerated pie crusts (2 crusts)
• 1 - Tablespoon olive oil
• 1 - medium onion, diced
• 1 - package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 - package (10 ounces) frozen artichoke hearts, thawed and chopped
• 1 - package (8 ounces) shredded Italian cheese blend (about 2 cups)
• 1 - cup sour cream
• 1 - teaspoon salt
• 3/4 - teaspoon Cardamom, Ground

Directions

1. Place in two 9-inch tart pans with removable bottoms and mold crusts to fit sides of pans.
2. Pierce crusts with fork.
3. Bake 10 minutes or until lightly browned.
4. Reduce oven temperature to 400°F.
5. Meanwhile, heat oil in small skillet on medium heat.
6. Add onion and cook and stir 5 minutes or until tender.
7. In a large bowl, mix spinach, artichoke, cheese, sour cream, salt, and ground cardamom until well blended.
8. Stir in onion and divide mixture evenly between crusts.
9. Bake 10 minutes or until cheese is melted.
10. Cool at least 20 minutes.
11. To serve, remove sides of pans and cut tarts into thin wedges.
12. Serve warm or at room temperature.