Mini Spinach Ricotta Tartlets -

Mini Spinach Ricotta Tartlets

Mini spinach ricotta tartlets are the perfect blend of sophistication and savory goodness for any gathering. These bite-sized treats feature a flaky, buttery crust filled with a creamy mixture of spinach and ricotta cheese, making them both delicious and nutritious. Packed with vitamins and protein, they can be customized with various herbs and spices to suit your taste. Ideal for dinner parties or casual get-togethers, these tartlets are sure to impress your guests!

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Ingredients

For the crust:

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup unsalted butter, cold and cubed

3-4 tablespoons ice water

For the filling:

1 cup fresh spinach, chopped (frozen spinach can be used if well-drained)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1 tablespoon olive oil

Salt, to taste

For garnishing (optional):

Fresh herbs, such as basil or parsley

Additional grated Parmesan cheese

Instructions

Make the Crust:

- In a mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter into the flour mixture.

- Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. It’s important not to overmix.

- Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.

Prepare the Filling:

- In a medium skillet over medium heat, add the olive oil and sauté the chopped spinach until it wilts (about 2-3 minutes). If using frozen spinach, heat until warmed through and ensure any excess moisture has evaporated. Allow it to cool slightly.

- In a separate mixing bowl, combine the ricotta cheese, grated Parmesan, egg, garlic powder, black pepper, nutmeg (if using), and the sautéed spinach. Mix thoroughly until well incorporated. Taste and adjust seasoning with salt as necessary.

Assemble the Tartlets:

- Preheat your oven to 375°F (190°C).

- On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles that are slightly larger than the cups of your mini muffin tin.

- Gently press each dough circle into the muffin tin cups, ensuring they cover the bottom and sides evenly.

- Spoon the spinach and ricotta filling into each pastry shell, filling them just up to the top.

Bake:

- Place the assembled tartlets into the preheated oven and bake for about 20-25 minutes, or until the crust is golden brown and the filling appears set.

- Once baked, remove from the oven and let the tartlets cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.

Garnish and Serve:

- If desired, sprinkle with fresh herbs and additional grated Parmesan cheese for an appealing finish before serving. These tartlets can be enjoyed warm or at room temperature, making them a perfect appetizer or snack for any occasion!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: Makes 12 tartlets