Nutmeg adds a warm, spicy flavour to these Ricotta & Spinach Tartlets, delicious served with mixed vegetables and hot buttered potatoes.
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.
Prick the bases and line with greaseproof paper and baking beans. Bake for 20 minutes.
Meanwhile, steam the spinach until soft and then squeeze out all excess liquid.
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.