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Soups and Starters Recipes -
Spinach and
Ricotta Tartlets Recipe
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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
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2 eggs,
beaten
-
4
tablespoons single cream
-
salt and
pepper
Method:
-
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.
-
Meanwhile, prepare the filling. Place all the
remaining ingredients in a bowl and mix until well
blended. Season well with salt and pepper.
-
Bake the pastry cases 'blind' in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.
-
Remove the foil and
beans and bake for a further 10 minutes until the
pastry is crisp and golden.
-
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.
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