These Spinach & Ricotta Tarts with puff pastry make the most delicious little party food treat... or even a nice lazy lunch. Quick and easy to prepare, great tasting and freezable! These really are so good.
I know that virtually every recipe on Bake Play Smile is a sweet one (I'm soooooory!!). But I'm totally making up for that today with these super simple Spinach & Ricotta Tarts.
Spinach and ricotta go together so beautifully. It would have to be one of my fave little foodie combinations. In fact, whoever thought to add the two together is clearly a genius. Oh and when you add some crispy puff pastry into the mix... umm BLISS!!
I love these little Spinach & Ricotta Tarts because they make a really delicious lunch, quick weeknight dinner, or my fave - a lazy brunch. Because they're freezable, you can make and cook them ahead of time and then just reheat them when you need a yummy savoury hit.
The spinach and ricotta filling also has an onion and some parmesan cheese for extra taste. Geez I love parmesan cheese. It just makes everything SO much better.
Once you've popped your Spinach & Ricotta Tarts into the oven, make yourself a cuppa, sit down for a minute and smell the awesomeness coming from your kitchen. Seriously the best smell in the world.
You can serve these Spinach & Ricotta Tarts warm or cold. If you have them warm, make sure you add a good dollop of chutney... boy oh boy, that's the best. You can also pop them in your little ones lunchbox for something a bit different (you can even pop them in frozen and they'll be defrosted by lunchtime - perfect!).
So what do you think? Have I made amends for my zillions of sweet recipes yet? Hehehe... probably not! The savoury recipes are still by far outweighed by the sugary goodness happening on this site!
Spinach & Ricotta Tarts
Ingredients
- 2 sheets puff pastry sheets defrosted
- 1 onion chopped finely
- 1 tbs olive oil
- 250 g frozen spinach thawed and strained
- 200 g ricotta cheese
- 50 g parmesan cheese finely grated
- salt and pepper
- 1 egg whisked
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Lightly grease 1 X 12 hole muffin tin with cooking oil spray.
- Cut each pastry sheet into 6 squares and press into the muffin holes. Set aside.
- Saute the chopped onion and olive oil in a frying pan until soft. Place into a bowl.
- Place the thawed frozen spinach into a strainer and remove any excess liquid (the more liquid you can remove, the crispier your pastries will be).
- Add the spinach to the onion.
- Add the ricotta cheese, parmesan cheese and season with salt and pepper. Mix until well combined.
- Divide the mixture evenly between the pastry cases.
- Brush the whisked egg over the pastry.
- Cook in the oven for approximately 20 minutes or until golden and crispy.
- Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Lightly grease 1 X 12 hole muffin tin with cooking oil spray.
- Cut each pastry sheet into 6 squares and press into the muffin holes. Set aside.
- Place the parmesan cheese into the TM bowl and grate on Speed 8 for 5-10 seconds. Set aside.
- Place the onion into the TM bowl. Chop on Speed 8 for 5 seconds. Scrape down the sides of the bowl and repeat.
- Add the olive oil and saute on 100 degrees, 4 minutes, Speed 2.
- Place the thawed frozen spinach into a strainer and remove any excess liquid (the more liquid you can remove, the crispier your pastries will be).
- Add the spinach, ricotta cheese and parmesan cheese to the TM bowl. Season with salt and pepper. Mix on Reverse Speed 5 for 20 seconds or until completely combined.
- Divide the mixture evenly between the pastry cases.
- Brush the whisked egg over the pastry.
- Cook in the oven for approximately 20 minutes or until golden and crispy.
- Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.
Notes
Serve the tarts warm with chutney for an extra yummy lunch.
Whitney
Hi,
Just wondering how long you think these could be in a deep freezer for?
Thanks,
Love your recipes!
Whitney
Lucy Mathieson
Hi Whitney, in an airtight container in the freezer they'll last for up to 3 months. xx
francine shannon
Hi Karla,
Could you tell me how to bake these from fozen? Temp and time?
Thanks!
Lucy Mathieson
Hi Francine, you would need to defrost them first and then put them in the oven to reheat. I would pop them in at 160 degrees until heated through.
Karla
These looked so tasty that I'm currently in the process of making them (in between feeding my 4month old!)
Lucy thank you so much. I'm not a very confident cook but all your recipes are so nice and easy and well explained that I now have quite a few of your recipes as my go to for a tasty guarantee! I have made your lemon slice sooo many times in the past few months and I always get compliments. Your Thai meatballs and pulled pork burger are also regulars in our house.
I just wish I had more time to try more recipes out! Xx
Bake Play Smile
Hi Karla, oh wow! You've totally made my day. Thank you so much!!! Hehe I'll have to pass the compliment about the pork burgers onto my hubby as they're his creation! But thank you! And I'm super impressed that you're making these while feeding!!! My little Will loves sitting in his rocker watching me cook - it's so cute!!
Lauren @ Create Bake Make
Spinach and Ricotta is just the BEST combination ever!
Sapphire
Oh my gosh these look so yummy! And yes, parmesan cheese makes everything sooo much better!
I found your website this morning while doing some 'research' at work (what I'm having for dinner hahaha) and I have to say I'm loving all your recipes!