Recipe

Baby Spinach Tarts Recipe

Add Step-by-Step Photos	Kukla / All my dishes 7 months ago I love making these! They are always well recieved; they look and taste fantastic, and they really aren't that hard to make! You could use frozen, pre-made mini tarts if you wanted, but the Parmesan pastry shells are well worth making! ORIGINALLY FROM: Super Recipe Collection cookbook.... More Prep:15m Cook:30m Servings:20	Kukla
	savoury appetizers

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Ingredients

PASTRY:

1 1/2 cups (185 g / 6 oz) all-purpose flour

4 TBSPS grated Parmesan cheese (preferably freshly grated; to taste)

3.5 oz (100 g) cold butter, chopped

2 - 3 TBSPS iced water

SPINACH FILLING:

2 tsps olive oil

2 spring onions, finely chopped

1 clove garlic, crushed

8 large spinach leaves, shredded (**I use Baby Spinach, a good handful, shredded)

4 oz (125 g) ricotta cheese, drained

2 eggs, lightly beaten

1/3 cup (90 ml / 3 fl oz) milk

1/2 tsp grated nutmeg (preferably freshly grated), optional

4 TBSPS pine nuts

Directions

Preheat oven to 425 F (220 C).

To make pastry, place flour, Parmesan cheese, and butter in a food processor and process until mixture resembles fine bread crumbs.

With machine running, slowly add enough water to form a soft dough. Turn dough onto a lightly floured surface and knead briefly. Wrap dough in plastic food wrap and refrigerate for 30 minutes.

Roll out pastry to 1/8-inch (3 mm) thick. Using a (3 .5-inch / 8 cm) fluted pastry cutter, cut out twenty pastry rounds. Place pastry rounds in lightly greased patty tins (or very shallow muffin cups). Pierce base and sides of pastry with a fork and bake for 5 - 10 minutes or until VERY lightly golden. Keep an eye on them; you don't want them burnt nor over-cooked; oven temperatures vary, so reduce the heat if your oven runs "hot".

To make filling, heat oil in a frying pan over a medium heat. Add spring onions, garlic, and spinach and cook, stirring, until spinach is just wilted. Remove pan from heat and set aside to cool.

Place spinach mixture, ricotta cheese, eggs, milk, and nutmeg in a bowl and mix to combine. Spoon filling into pastry shells and sprinkle with pine nuts.

Reduce oven temperature to 350 F (180 C / Gas mark 4) and bake for 15 - 20 minutes or until tarts are golden and filling is just set. Serve warm from the oven, or at room temperature.

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Comments

rosemaryblue 7 months ago said:
This recipe sounds very good. The nutmeg and the pine nuts add so much flavor, and the combination of ingredients is just grand! Thanks very much for sharing.

trackwidow 7 months ago said:
These sound great! I love spinach and cheese together.

lor 7 months ago said:
I am looking forward to making these. I will have to omit the pine nuts due to allergies but I know they will taste good just the same. Thank you!