These little tartlets are so ridiculously easy to knock up you will want to make them right through the festive season. My spinach filling is inspired by a recipe in Polpo – my latest cookbook addiction, for their spinach and egg pizette. Its one of the delectable dishes I ate at the restaurant on my trip to London recently. With only 3 ingredients its creamy, garlicky heaven.
I love to use the All Butter Puff Pastry available exclusively to Woolworths, and I like to pre-bake the pastry cases first so as to get them all crispy and golden. I then fill them with the creamy spinach filling and top with the feta and bake again. Puff pastry tartlets are super easy to do and you can check out my red wine, caramelised onion and goats cheese tartlets recipe where I employed a similar method. I just made the tartlets a little bigger. You can make your tarts as big or as small as you like. These smaller ones are great to serve with drinks, and there will be a lot of drinks going around over the next month or so.Print
spinach and feta tartlets
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 18 small tartlets or 8 larger ones 1x
- 2 x 250g sheets of puff pastry
- 400g baby spinach leaves
- 1 garlic clove, crushed
- 1/4 cup + 1 T (75ml) creme fraiche
- 1/4 cup Parmesan cheese, grated
- 50 – 60g feta
- 1 egg lightly beaten with 1T milk to brush the rims (optional)
- Pre heat the oven to 180 C / 350 F.
- Blanch the spinach in a pot of boiling water for 1 1/2 – 2 minutes, drain and refresh under a cold tap. Squeeze out all the liquid thoroughly.
- Roughly chop the spinach and mix in the garlic, Parmesan and creme fraiche, and season with salt and pepper (don’t add too much salt as the feta is quite salty)
- Place your puff pastry sheets on a floured surface and cut out the circles to desired size (I used a 6 1/2 cm cookie cutter) You could also cut the pastry into 4 / 8 x squares. This way you better optimise the pastry sheet with no wastage through offcuts. This recipe makes 18 tartlets that are 6cm in diameter.
- Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.
- Brush the rim of each case lightly with milk, or an egg and milk mix (I find the egg just makes it a little darker but isn’t entirely necessary), and bake in a oven that has been preheated to 180C for 10 – 15 minutes (until golden brown)
- Remove from the oven and press down on the inner circle piece so that it drops in, it should come away where you have scored it, and fill each pastry case with 1 teaspoon of the creamy spinach mix.
- Top with a piece of feta which you have cut or crumbled and return to the oven to bake for a further 15 – 20 minutes.
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