These crisp, savoury cheese and spinach tarts make the perfect finger food for parties since they are vegetarian. Bake in the preheated oven for 10 to 15 minutes or until golden. Creamy ricotta and silky spinach are a match made in heaven, especially when paired with nutmeg to cut through the richness of the ricotta. In a pan heat melt butter and fry garlic till fragrant, then add spinach. Add ricotta, parmesan, eggs and shallots. Heat oven to 190C/fan 170C/gas 5. Torta Pascualina is traditionally served during Lent, but it makes an excellent lunch or supper any time of year. Parmesan cheese is not truly vegetarian, as it contains animal rennet. Ricotta Tartlets If you’re a fan of spinach and ricotta ravioli or lasagna, you’ll love these savoury tartlets. Lightly grease a 12-hole muffin tin. Remove from heat and set aside to cool down a little. Take 2 filo pastry sheets and cover the remaining with a damp, clean drying cloth to prevent them from drying out. 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. I made ricotta with unhomogenised milk last night. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Pour into the pastry case and bake for 30 minutes until just set in the middle. -
Brush lightly with olive oil … Bake in the preheated oven for 10 to 15 minutes or until golden. Spinach & Ricotta Tarts | Freezer Friendly - Bake Play Smile In a bowl, use a wooden spoon to mix together the spinach, ricotta, eggs, grated cheese, salt and pepper. Grease a tart tin and sprinkle with breadcrumbs. It is an attractive phyllo pie that is light and crispy filled with medley of warm winter vegetables. Would maybe put onion and bacon in next time as I'm not a vegetarian. Use the trimmings to make raised borders to each tart. Season with salt and pepper. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. Put back into the oven, on the baking sheet, for 30 minutes, until set in … Then tip the spinach and leek mixture into a bowl. Bake on a high shelf in the oven for 20–25 minutes. Scatter over the remaining parsley and serve immediately. Place baby spinach leaves and 2 tablespoons water in a pan; simmer over medium heat for 2 minutes or until spinach has wilted. We love these little cheese and spinach savoury tarts, so I decided they needed a redo! Remove from oven, stand at room temperature and serve. 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. Cool to room temperature, then slice and serve. Serves 4 . 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. Oops! In a bowl place the onion and garlic, zest, eggs, ricotta, spinach, salt and pepper, mixing well. Bake for 35-40 minutes until the filling is puffy, golden and just set. Cook until the spinach has just wilted, then remove from the pan and drain. Something went wrong. Toss it together with the mushrooms and onion and cook for another 2 to 3 minutes, until the spinach is wilted down significantly. These savoury tarts with ricotta and spinach are perfect for a buffet or drinks party. Pour into the pastry case, top with the … Bake tarts in preheated oven for 15 minutes or until golden brown; transfer tarts onto a wire cooling rack until cool. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. Spinach, Mushroom, Ricotta, Phyllo Tart For a week of vegetarian meals, this video recipe shows a tasty combination of red onion, mushroom, spinach and ricotta. Chop spinach finely. Stir ricotta in a bowl until it becomes soft; add beaten eggs, grated cheese, salt, pepper and nutmeg. Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties. Whisk the eggs lightly with the cream and stir into the ricotta. Pour into the blind-baked pastry case and top with the courgette, spinach and dollops of ricotta. Add the spinach, dill and most of the toasted pine nuts. Add the ricotta, parmesan, a grating of nutmeg and some fresh black pepper to the bowl. In a bowl mix together the cooked spinach, ricotta, egg and seasoning. Set aside in the fridge. Brush with more butter or oil. Spinach, ricotta and feta quiche – Crisp parmesan shortcrust pastry filled with spinach, ricotta and feta cheese; all the flavours of spanakopita in a tart. The email addresses you've entered will not be stored and will only be used to send this email. Please try again. Add the successive squares at different angles, so that the corners do not line up – they should create a pointed petal-edge effect. Roll out pastry according to pack instructions and cut into four 18cm (6″) circles. Meanwhile, mix the ricotta cheese in a large bowl. 36. Season to taste. The email addresses you've entered will not be stored and will only be used to send this email. Roll out the pastry on a lightly floured surface and use it to line … Add spinach mixture and stir well. You can also use empanada dough as the pastry layers, or this recipe for pastel tart dough. Preheat oven to 180 C / Gas 4. 4. Once cooked, drain off any excess liquid from the spinach using a sieve and some kitchen paper to absorb the juice (give the spinach a squeeze). Brush with more butter or oil. Loosely cover with foil; bake for 20 minutes. Mix well to combine. 5. Remove the foil and bake for 20-25 minutes more, until golden and set. Proceed the same way with the remaining filo sheets, brushing each square sparingly with oil or melted butter. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians. Add the remaining ingredients: green onion, dill, parsley, egg, ricotta and parmesan. Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture. Stir in wilted spinach until combined. Place on the base of each of the pastry tartlets. Privacy policy. Mix the eggs, ricotta, cream, parmesan, some seasoning and a good grating of nutmeg in a jug. They were a much needed addition to our bake to school freezer restock. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 2 tablespoons grated Parmesan cheese, plus more for topping. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Spoon the egg mixture over the spinach and scatter with the pine nuts and remaining Parmigiano Reggiano. Arrange each square into one of muffin hole. Serve warm with a … Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large … Season to taste. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Place a thick slice of tomato in the center of each tart. Heat the oil in a frying pan, add the diced onion and fry on a medium heat for 4 minutes, tossing over part way through. Something went wrong. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Line it with the pastry and trim any overhang. In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well. Everyone will love them. Transfer spinach to a bowl; add ricotta cheese, eggs, grated Parmesan, salt and nutmeg. Add a layer of caramelized onions, then spinach and top with dollops of ricotta. Saute onion in butter and stir in spinach, salt, nutmeg and black pepper. Had to work quickly with the pastry which got me in a bit of a flap and undecided on overall flavour though I preferred them hot rather than cold. The puff pastry crust and ricotta filling distinguish this tart from an ordinary quiche. Next, add the spinach into the pan. Cook 40 mins . 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 Chop spinach finely. Spread the onion and spinach in the tart case, sprinkle on the cheese and pour on the cream mixture. I use a 24 mini-muffin mould and they are just the right size! Prep 15 mins . Transfer spinach to a large bowl. Gluten Free Spinach and Ricotta Tartlets Recipe | Dr. Oetker Spread the spinach over the base of the tart. Privacy policy, Had to work quickly with the pastry which got me in a bit of a flap and undecided on overall flavour though I preferred them hot rather than cold. Remove the mixture from the stove top and place into the same large bowl as the ham bits. 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