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–+ servings

Spinach Ricotta Tarts

Appetizer, Appetizers & Snacks, Snack
These little tarts are perfect as snacks, for picnics or as appetizers. The ricotta keeps everything creamy without being heavy, the spinach adds that slight mineral taste, and the peas give you little bursts of sweetness. All wrapped up in buttery puff pastry!
Tarts with Ricotta, Spinach and Peas recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients 

Equipment

Instructions

  1. 1. Prep your vegetables
    If you're using fresh spinach, wilt it down in a pan with a tiny splash of water, takes about 2 minutes. Squeeze out all the excess water when it's cool enough to handle. Properly squeeze it. Soggy filling makes soggy pastry, and nobody wants that. Blanch the peas for 2 minutes in boiling water if they're fresh, or just defrost them if frozen. Drain well.
  2. 2. Make the filling
    Heat a splash of olive oil in a pan and cook the garlic for about 30 seconds, just until it smells good, not until it browns. In a bowl, mix the ricotta, cooked spinach, peas, garlic, Parmesan, lemon zest and nutmeg. Season well with salt and pepper. Taste it, it should be properly seasoned because the pastry's quite rich and buttery.
  3. 3. Prepare the pastry cases
    Preheat your oven to 200°C (180°C fan). Roll out your pastry if needed, you want it about 3mm thick. Cut out 6 circles, roughly 10-11cm in diameter. You need them big enough to line your muffin tin holes with a bit of overhang. Press each circle gently into a muffin hole, letting the pastry come up the sides and flop over the edge a bit. Don't worry about it being perfect, that rustic look is what you're after.
  4. 4. Fill the cases
    Brush the edges of the pastry with beaten egg, this'll give you that golden, shiny finish. Spoon the filling into each pastry case, filling them about three-quarters full. The pastry will puff up around the filling as it bakes, creating those lovely crispy edges.
  5. 5. Bake
    Bake for 20-25 minutes until the pastry's golden brown and properly puffed. The cases should be crisp on the outside and the filling set but still creamy. Let them cool in the tin for 5 minutes, they'll firm up a bit and be easier to remove. Run a knife around the edge if they're sticking, then lift them out carefully. They're quite sturdy once cool.

Notes

  • If you don't have a muffin tin, you can use individual tartlet tins or even make free-form tarts on a baking sheet, just fold the pastry up around the filling.
  • You can swap the peas for broad beans, or use asparagus tips when they're in season. Courgette works too if you cook it down first to get rid of the water.
  • Add some crumbled feta with the ricotta if you want it a bit saltier and more tangy.
  • These keep in the fridge for 2 days. Reheat in the oven at 180°C for 8-10 minutes to crisp the pastry back up.
  • If you're making them ahead, assemble everything but don't bake. Cover and refrigerate, then bake when you need them. Add 5 minutes to the cooking time if they're cold from the fridge.
  • Make sure your spinach is really well squeezed, excess water is the enemy of crisp pastry.