Spinach and Ricotta Tartlets Recipes

Ingredients :

1 quantity shortcrust pastry dough

125g frozen leaf spinach, thawed and squeezed dry

200g ricotta cheese

2 tbsp freshly grated Parmesan cheese

pinch of grated nutmeg

2 eggs, beaten

4 tbsp single cream

salt and pepper

1. Divide the shortcrust dough into 6 and roll each piece out to line a 8.5cm tartlet tin.
2. Prick the base with a fork and chill for 20 minutes.
3. Prepare the filling, place all the remaining ingredients in a bowl and mix until well blended.
4. Season well with salt and pepper.
5. Bake the pastry cases in oven, 400F, gas mark 6, 10 minutes.
6. Remove the foil and beans and bake for 10 minutes until the pastry is crisp and golden.
7. Divide the filling between the cases, return to the oven and cook for 20 minutes until risen and firm to the touch.
8. Ready to serve.

Serves 5

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