– 2 sheets puff pastry, thawed– 4 Tablespoons butter, melted– 1 (10 oz) container La Terra Fina Spinach Artichoke and Parmesan Dip– 3 egg– 1 cup shredded gruyere, divided– Pinch salt and pepper
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INSTRUCTION
Start with a 400-degree oven. Butter 18 muffin cups in 2 pans. Spread puff pastry and cut each sheet into 9 equal pieces using a pastry cutter or sharp knife. Butter-puff pastry muffin cups.
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Step 1
Mix the dip, eggs, 1/2 cup gruyere cheese, and a little salt and pepper in a large measuring cup. Fill puff pastry cups evenly with dip. Add remaining gruyere.
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Step 2
Bake eggs 17–20 minutes until firm and frothy. Remove cooled cups with a knife. Serve immediately or freeze on a baking sheet for 30 minutes before transferring to a ziplock or freezer-safe airtight container.
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Step 3
Starting oven, place tarts on rimmed baking sheet, cover with foil, and bake 16-18 minutes until piping hot.