Ricotta Tartlets
Ingredients
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300 gram (12 ounce) ready made shortcrust pastry
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250 gram (10 ounce) spinach leaves, washed and chopped
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100 gram (4 ounce) sun-dried tomatoes in oil, drained
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pinch Ground Nutmeg
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2 x 250 gram (9 ounce) pots ricotta cheese
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2 eggs, beaten
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50 gram (2 ounce) Parmesan cheese, grated
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150 millilitre (¼ pint) semi-skimmed milk
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Roll out the pastry and use to line 4 individual, loose bottomed flan tins.
- 2 Prick the bases and line with greaseproof paper and baking beans. Bake for 20 minutes.
- 3 Meanwhile, steam the spinach until soft and then squeeze out all excess liquid.
- 4 Beat together the remaining ingredients and season well. Remove the pastry from the oven and lift the paper and beans out. Spoon the filling into the cases and bake for 20 minutes. Serve with mixed vegetables and potatoes.