Prepare your puff pastry sheet according to instructions or recipe you're using. Since I used one that I bought frozen, I needed to thaw it for 40 minutes before use.

Preheat oven to 425°F

Chop your artichoke quarters into small pieces.

Cut the tomato into slices, as thin or as thick as you like! The thinner they are, the more they'll crisp up in the oven. The thicker they are the more juicy they'll be.

In a bowl add the cream cheese, greek yogurt, shredded parmesan, shredded mozzarella, chopped artichoke quarters, drained spinach, and minced garlic. Mix until thoroughly combined.

Spread the cream cheese mixture out evenly on the puff pastry sheet, leaving about 1/3 inch of puff pastry around the edge that will rise up as the "crust". You can brush the edge of the puff pastry with egg wash or butter to help it brown more during baking.

Place the sliced tomatoes on top of the spinach cream cheese picture, and pop into the oven. Bake at 425°F for 10 minutes, then reduce temperature to 375°F and continue baking for another 10 minutes.

Remove from the oven and let cool for 5-10 minutes before slicing it up to enjoy!