Ricotta and spinach mini tarts

    50 min

    These savoury tarts with ricotta and spinach are perfect for a buffet or drinks party. I use a 24 mini-muffin mould and they are just the right size!

    1 person made this

    Makes: 24 mini tarts

    • 1 (375g) sheet puff pastry
    • 200g baby spinach leaves
    • 2 tablespoons water
    • 250g ricotta
    • 2 eggs, beaten
    • 2 tablespoons grated Parmesan cheese, plus more for topping
    • salt and pepper, to taste
    • 1/2 teaspoon ground nutmeg

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Roll puff pastry out between 2 sheets of baking paper until it's a large rectangle, about the same size as muffin tin; cut the dough into 24 equal squares including the baking paper underneath. Arrange one square of pastry, paper side down into each hole in the mini-muffin tin; chill pastry in the fridge while you make the filling.
    2. Preheat oven to 200 C / Gas 6.
    3. Place baby spinach leaves and 2 tablespoons water in a pan; simmer over medium heat for 2 minutes or until spinach has wilted.
    4. Stir ricotta in a bowl until it becomes soft; add beaten eggs, grated cheese, salt, pepper and nutmeg. Stir in wilted spinach until combined.
    5. Spoon some of the ricotta-spinach mixture into each mini pastry shell; sprinkle Parmesan cheese on top and fold down the corners of the pastry.
    6. Bake tarts in preheated oven for 15 minutes or until golden brown; transfer tarts onto a wire cooling rack until cool.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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