Roll puff pastry out between 2 sheets of baking paper until it's a large rectangle, about the same size as muffin tin; cut the dough into 24 equal squares including the baking paper underneath. Brush with more butter or oil. Bake for 35-40 minutes until the filling is puffy, golden and just set. Something went wrong. Loosely cover with foil; bake for 20 minutes. Proceed the same way with the remaining filo sheets, brushing each square sparingly with oil or melted butter. Creamy ricotta and silky spinach are a match made in heaven, especially when paired with nutmeg to cut through the richness of the ricotta. Take 2 filo pastry sheets and cover the remaining with a damp, clean drying cloth to prevent them from drying out. Serves 4 . These savoury tarts with ricotta and spinach are perfect for a buffet or drinks party. Place on the base of each of the pastry tartlets. 3. Transfer spinach to a large bowl. Heat oven to 190C/fan 170C/gas 5. Whisk the eggs lightly with the cream and stir into the ricotta. Spoon the egg mixture over the spinach and scatter with the pine nuts and remaining Parmigiano Reggiano. They were a much needed addition to our bake to school freezer restock. I use a 24 mini-muffin mould and they are just the right size! Spoon some of the ricotta-spinach mixture into each mini pastry shell; sprinkle Parmesan cheese on top and fold down the corners of the pastry. Torta Pascualina is traditionally served during Lent, but it makes an excellent lunch or supper any time of year. Bake in the preheated oven for 10 to 15 minutes or until golden. Place a thick slice of tomato in the center of each tart. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians. Roll out pastry according to pack instructions and cut into four 18cm (6″) circles. The puff pastry crust and ricotta filling distinguish this tart from an ordinary quiche. Pour into the blind-baked pastry case and top with the courgette, spinach and dollops of ricotta. Serve warm with a … Toss it together with the mushrooms and onion and cook for another 2 to 3 minutes, until the spinach is wilted down significantly. Use the trimmings to make raised borders to each tart. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 2 tablespoons grated Parmesan cheese, plus more for topping. Pour into the pastry case, top with the … Pour into the pastry case and bake for 30 minutes until just set in the middle. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Mix well to combine. Season to taste. Brush with more butter or oil. Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture. If using fresh spinach, cook till wilted; if using frozen spinach, reheat. You can also use empanada dough as the pastry layers, or this recipe for pastel tart dough. Add the egg, shallots, peas & spinach. Put back into the oven, on the baking sheet, for 30 minutes, until set in … Season to taste. Gluten Free Spinach and Ricotta Tartlets Recipe | Dr. Oetker Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture. Prep 15 mins . ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 12 sheets filo pastry (about 250g), thawed if frozen, melted butter or oil as needed to brush the pastry. Remove from heat and set aside to cool down a little. Lightly grease a 12-hole muffin tin. Roll out pastry according to pack instructions and cut into four 18cm (6″) circles. Cook until the spinach has just wilted, then remove from the pan and drain. These crisp, savoury cheese and spinach tarts make the perfect finger food for parties since they are vegetarian. Spinach, ricotta and feta quiche – Crisp parmesan shortcrust pastry filled with spinach, ricotta and feta cheese; all the flavours of spanakopita in a tart. Add the spinach, dill and most of the toasted pine nuts. Bake in the preheated oven for 10 to 15 minutes or until golden. Remove the mixture from the stove top and place into the same large bowl as the ham bits. Bake on a high shelf in the oven for 20–25 minutes. 07 Dec 2016. Chop spinach finely. Spoon the ricotta and spinach mixture in the centre of each filo pastry flower and wrap the pastry towards the centre without sealing completely. Arrange one square of pastry, paper side down into each hole in the mini-muffin tin; chill pastry in the fridge while you make the filling. Stir ricotta in a bowl until it becomes soft; add beaten eggs, grated cheese, salt, pepper and nutmeg. The email addresses you've entered will not be stored and will only be used to send this email. Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large … Cook 40 mins . Use the trimmings to make raised borders to each tart. Brush each sheet, one at a time, with some melted butter or oil and cut in 6 equal squares, making 12 squares in total. Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. -  Preheat oven to 180 C / Gas 4. Spinach, Mushroom, Ricotta, Phyllo Tart For a week of vegetarian meals, this video recipe shows a tasty combination of red onion, mushroom, spinach and ricotta. Privacy policy, Had to work quickly with the pastry which got me in a bit of a flap and undecided on overall flavour though I preferred them hot rather than cold. Set aside in the fridge. 36. Place baby spinach leaves and 2 tablespoons water in a pan; simmer over medium heat for 2 minutes or until spinach has wilted. Extra 2 tbsp (10g) finely grated parmesan cheese Place spinach in a sieve and press firmly to extract excess liquid. Chop spinach finely. Add a layer of caramelized onions, then spinach and top with dollops of ricotta. Add the successive squares at different angles, so that the corners do not line up – they should create a pointed petal-edge effect. Transfer spinach to a bowl; add ricotta cheese, eggs, grated Parmesan, salt and nutmeg. Once cooked, drain off any excess liquid from the spinach using a sieve and some kitchen paper to absorb the juice (give the spinach a squeeze). Mix the onion mixture into the cheese and eggs and stir well. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Meanwhile, mix the ricotta cheese in a large bowl. Roll out the pastry on a lightly floured surface and use it to line … Place the ricotta into a bowl. In a bowl mix together the cooked spinach, ricotta, egg and seasoning. In a bowl, use a wooden spoon to mix together the spinach, ricotta, eggs, grated cheese, salt and pepper. I made ricotta with unhomogenised milk last night. Add ricotta, parmesan, eggs and shallots. One of the ingredients that I always make sure my freezer is stocked with is frozen spinach; I even prefer it to fresh spinach … Please try again. Mix together the drained spinach, ricotta and 2/4 of the sun blushed tomatoes, add to the pastry tartlets. Stir in wilted spinach until combined. Spread the onion and spinach in the tart case, sprinkle on the cheese and pour on the cream mixture. Had to work quickly with the pastry which got me in a bit of a flap and undecided on overall flavour though I preferred them hot rather than cold. Line it with the pastry and trim any overhang. Brush lightly with olive oil … Add the remaining ingredients: green onion, dill, parsley, egg, ricotta and parmesan. Privacy policy. Next, add the spinach into the pan. Spinach & Ricotta Tarts | Freezer Friendly - Bake Play Smile Please try again. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. Spinach and Ricotta Tartlets. Arrange each square into one of muffin hole. Season with salt and pepper. It is an attractive phyllo pie that is light and crispy filled with medley of warm winter vegetables. Parmesan cheese is not truly vegetarian, as it contains animal rennet. Would maybe put onion and bacon in next time as I'm not a vegetarian. Pour the mixture into the prepared pan and bake until set, and the center is firm to the touch, about 45 minutes. The email addresses you've entered will not be stored and will only be used to send this email. Spoon the ricotta and spinach mixture in the centre of each filo pastry flower and wrap the pastry towards the centre without sealing completely. Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set. In a pan heat melt butter and fry garlic till fragrant, then add spinach. Add the ricotta, parmesan, a grating of nutmeg and some fresh black pepper to the bowl. Everyone will love them. Ricotta Tartlets If you’re a fan of spinach and ricotta ravioli or lasagna, you’ll love these savoury tartlets. Remove the foil and bake for 20-25 minutes more, until golden and set. In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well. Heat oil in a large frying pan; add spinach and cook until soft and wilted down. Ingredients Ingredients. Bake tarts in preheated oven for 15 minutes or until golden brown; transfer tarts onto a wire cooling rack until cool. Something went wrong. Oops! Would maybe put onion and bacon in next time as I'm not a vegetarian. Scatter over the remaining parsley and serve immediately. Oops! Grease a tart tin and sprinkle with breadcrumbs. In a bowl place the onion and garlic, zest, eggs, ricotta, spinach, salt and pepper, mixing well. Spoon the mix into cases and bake for 10-15 minutes until golden. Spread the spinach over the base of the tart. Saute onion in butter and stir in spinach, salt, nutmeg and black pepper. Then tip the spinach and leek mixture into a bowl. 5. Cool to room temperature, then slice and serve. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Mix the eggs, ricotta, cream, parmesan, some seasoning and a good grating of nutmeg in a jug. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Heat the oil in a frying pan, add the diced onion and fry on a medium heat for 4 minutes, tossing over part way through. Makes: 24 mini tarts 1 (375g) sheet puff pastry 200g baby spinach leaves 2 tablespoons water 250g ricotta 2 eggs, beaten 2 tablespoons grated Parmesan cheese, plus more for topping salt and pepper, to taste 1/2 teaspoon ground nutmeg Remove from oven, stand at room temperature and serve. Add spinach mixture and stir well. We love these little cheese and spinach savoury tarts, so I decided they needed a redo! 4. 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