Ricotta Tartlets

Ricotta Tartlets

Ricotta Tartlets

Prep Time
15 Minutes
Cook Time
40 Minutes
If you’re a fan of spinach and ricotta ravioli or lasagna, you’ll love these savoury tartlets. Creamy ricotta and silky spinach are a match made in heaven, especially when paired with nutmeg to cut through the richness of the ricotta. When making the filling recipe, make sure to squeeze out all the water from the spinach – you don’t want to end up with a soggy bottom! Bake these delights until the pastry just starts to crisp, then leave on a wire rack to cool. This baking recipe is perfect for either storing in the fridge for an on-the-go lunch or packing into a picnic on a warm summer’s day.
  • 300 gram (12 ounce) ready made shortcrust pastry

  • 250 gram (10 ounce) spinach leaves, washed and chopped

  • 100 gram (4 ounce) sun-dried tomatoes in oil, drained

  • pinch Ground Nutmeg

  • 2 x 250 gram (9 ounce) pots ricotta cheese

  • 2 eggs, beaten

  • 50 gram (2 ounce) Parmesan cheese, grated

  • 150 millilitre (¼ pint) semi-skimmed milk

  • Schwartz Sea Salt and Black Pepper to season


  • 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.