Spinach and Ricotta Tartlets Recipe

Gluten Free recipe

Sophisticated and scrumptious - these gluten free tarts are perfect for jazzing up a party! To see how to make the Gluten Free pastry for this tart visit the pastry technique section. 

	30 minutes			25 minutes
Preparation Time			Cooking Time
	200ºC /400ºF			6 x 8.5cm tartlet tins
Oven Temp			Servings / Makes

Ingredients

Gluten Free Pastry:

225g/8oz Glutafin Select Gluten Free Multipurpose White Mix
Extra mix for dusting
110g/4oz Butter (soft)
25g/1oz Grated parmesan cheese
1 Medium egg
1 x 15ml tbsp Cold water

Gluten Free Filling:

1 Small red onion, very finely chopped
1 Clove garlic (crushed)
1 x 15ml tbsp Olive oil
1 x 15ml tbsp White balsamic vinegar
150g/5oz Frozen chopped spinach (defrosted)
250g/9oz Ricotta cheese
25g/1oz Grated parmesan cheese


Gluten Free Topping:

75g/3oz Sun blush tomatoes (semi sun dried)
Sprinkling of Fresh grated nutmeg and ground black pepper

 

Method

1. Prepare the gluten free pastry. Place half the weighed White Mix into a bowl with the butter, grated parmesan, egg and water and mix to a smooth paste with a fork. Work in the remaining Glutafin Gluten Free Mix first with a fork and then by hand and bring together to make a ball

2. Knead on a work surface lightly dusted with a little more White Mix. Roll out and cut into rounds to line the 6 x 8.5cm tartlet tins.

3. Prepare the filling. Lightly fry the onion and garlic with the oil and white balsamic vinegar for 5 minutes to soften without browning. Place the spinach in a sieve and drain away excess water. Squeeze into a ball in the hand to remove remaining liquid. Combine spinach with the remaining filling ingredients. Reserve some sun blush tomato for topping and finely slice the remainder and stir into spinach mixture. Spoon into the prepared pastry shells.

4. Top with the reserved sun blush tomatoes and sprinkle with seasonings. Cook in a 200ºC /400ºF oven for about 25 minutes or until the pastry is golden and the filling is just starting to brown. Serve warm or cold.

 

Gluten Free Wheat Free option: 
Use 225g/8oz Glutafin Gluten Free Wheat Free Multipurpose White Mix, 175g/6oz hard margarine to replace soft butter.
 

Add finely diced cooked bacon to the spinach mixture for a different flavour.

Sprinkle mixture with finely chopped walnuts to make a festive variation!

Freezing: Suitable for home freezing. Freeze in an airtight freezer container. Defrost and warm in a medium temperature oven for 15-20 minutes. Pastry can be made in large quantities and frozen