Spinach And Ricotta Tartlets
Spinach And Ricotta Tartlets
These spinach and ricotta tartlets are perfect for lunches or a light meal. You can add what you like to them ... the possibilities are endless.
Ingredients
- Shortcrust pastry - 3 sheets
- Ricotta Cheese - 250 grams
- Shredded cheese - 100 grams
- Egg - 1
- Shalllots - 4 diced
- Frozen peas - 2 tablespoons
- Baby Spinach - 1/2 cup
- salt and pepper to taste
Instructions
- Preheat oven to 190 degrees Celsius.
- Lightly grease muffin tin.
- Using a pastry cutter, cut out 12 large rounds to fit into muffin tin. Line each case with a small piece of baking paper and fill with baking beans.
- Bake pastry cases for 5-6 minutes, until golden brown. Remove paper and beans.
- Meanwhile, mix the ricotta cheese in a large bowl. Add the egg, shallots, peas & spinach.
- Season with salt and pepper.
- Spoon the mix into cases and bake for 10-15 minutes until golden.
- Serve warm with a side of salad.
