Soups and Starters Recipes - Spinach and Ricotta Tartlets Recipe

  
 

Soups and Starters Recipes - Spinach and Ricotta Tartlets Recipe

Ingredients

Serve 6

  • 1 quantity Short crust Pastry dough

  • 125 g/4 oz frozen leaf spinach, thawed and squeezed dry

  • 200 g/7 oz ricotta cheese

  • 2 tablespoons freshly grated Parmesan cheese

  • pinch of grated nutmeg

  • 2 eggs, beaten

  • 4 tablespoons single cream

  • salt and pepper

Method:

  1. Divide the short crust dough into 6 and roll each piece out to line a 8.5 cm/3 1/2 inch tartlet tin. Prick the base with a fork and chill for 20 minutes.

  2. Meanwhile, prepare the filling. Place all the remaining ingredients in a bowl and mix until well blended. Season well with salt and pepper.

  3. Bake the pastry cases 'blind' in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

  4. Remove the foil and beans and bake for a further 10 minutes until the pastry is crisp and golden.

  5. Divide the filling between the cases, return to the oven and cook for 20 minutes more until risen and firm to the touch. Cool slightly and serve warm.