Mini Spinach and Ricotta Tarts

  Mini Spinach and Ricotta Tarts

Ingredients

2 shortcrust pastry sheets, thawed

400g fresh ricotta

1/4 c spinach, chopped

1/2 brown onion, finely diced

1 garlic clove, minced

2 tbs pine nuts, lightly roasted

1 egg, lightly beaten

2 tbs Parmesan cheese, grated

1/2 tsp nutmeg, ground

salt and pepper

Method

Makes 20 mini tarts

35 minute total cooking time

Pre heat oven to 180°c / 355°f

Lightly dry roast the pine nuts and set aside.

Spray a little oil onto a mini muffin tray.

With a cookie cutter or rim of a glass, cut rounds from the pastry. Place rounds onto the tray and prick the base of the pastry a couple of times with a fork. Cook in the oven for 5 minutes, remove and with the base of a rolling pin, squash down any puffy bits that are appearing. Place back in the oven and cook for a further 10 minutes.

Mini Spinach and Ricotta Tarts

Lightly cook the onion for 5 minutes, add the garlic and cook for a further 2 minutes. Take off the heat and let cool slightly.

In a bowl place all the ingredients, including the onion mixture and pine nuts, stir till well incorporated.

The easiest way to fill each tart shell is to place all the mixture into a large zip lock sandwich bag, snip off a small corner and pipe the ricotta filling into each one.

Mini Spinach and Ricotta Tarts

Cook for 20 minutes or till puffed up and firm to touch.

Mini Spinach and Ricotta Tarts

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Mini Spinach and Ricotta Tarts
Author: 
Recipe type: Brunch | Lunch | Finger Food | Party Food
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These are a tasty mini tart that everyone will love at your next party… made even more special if you make your own ricotta cheese for it.
Ingredients
  • 2 shortcrust pastry sheets, thawed
  • 400g fresh ricotta
  • ¼ cup spinach, chopped
  • ½ brown onion, finely diced
  • 1 garlic clove, minced
  • 2 tbs pine nuts, lightly roasted
  • 1 egg, lightly beaten
  • 2 tbs Parmesan cheese, grated
  • ½ tsp nutmeg, ground
  • salt and pepper
Instructions
  1. Pre heat oven to 180°C / 355°F
  2. Lightly dry roast the pine nuts and set aside.
  3. Spray a little oil onto a mini muffin tray.
  4. With a cookie cutter or rim of a glass, cut rounds from the pastry. Place rounds onto the tray and prick the base of the pastry a couple of times with a fork. Cook in the oven for 5 minutes, remove and with the base of a rolling pin, squash down any puffy bits that are appearing. Place back in the oven and cook for a further 10 minutes.
  5. Lightly cook the onion for 5 minutes, add the garlic and cook for a further 2 minutes. Take off the heat and let cool slightly.
  6. In a bowl place all the ingredients, including the onion mixture and pine nuts, stir till well incorporated.
  7. The easiest way to fill each tart shell is to place all the mixture into a large zip lock sandwich bag, snip off a small corner and pipe the ricotta filling into each one.
  8. Cook for 20 minutes or till puffed up and firm to touch.

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