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Spinach Ricotta Tarts

Spinach & Ricotta Tarts

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.
5 from 4 votes
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Course: Snacks
Cuisine: tarts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 296kcal

Equipment

  • Stove-top or Thermomix
  • Oven

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

These tarts can be frozen - simply place into an airtight container before freezing.
Serve the tarts warm with chutney for an extra yummy lunch.

Nutrition

Calories: 296kcal | Carbohydrates: 21g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2570IU | Vitamin C: 1.8mg | Calcium: 119mg | Iron: 1.6mg