Spring onion and spinach tartlets

Spring onion and spinach tartlets
  • Serves icon Makes 4 tartlets
  • Time icon Hands-on time 30 min, oven time 20 min

These spring onion and spinach tartlets can be baked up to 12 hours in advance making them a great option as a make-ahead starter for a dinner party.

Nutrition: per serving

Calories
466kcals
Fat
30.6g (16.1g saturated)
Protein
13.7g
Carbohydrates
31.9g (7.1g sugars)
Fibre
4.3g
Salt
1.4g
Calories
466kcals
Fat
30.6g (16.1g saturated)
Protein
13.7g
Carbohydrates
31.9g (7.1g sugars)
Fibre
4.3g
Salt
1.4g

Ingredients

  • 320g ready-rolled puff pastry
  • 200g spinach
  • 280g light cream cheese
  • 1 garlic clove, crushed
  • 1 bunch fresh parsley, chopped
  • 1 lemon, juice of
  • Glug of olive oil
  • 1 bunch spring onions, trimmed
  • A few rocket leaves and some grated parmesan, to serve

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Unroll the ready-rolled puff pastry onto a baking sheet lined with non-stick baking paper. Cut the sheet into 4 equal rectangles. Using the tip of a sharp knife, score a 1cm border inside each pastry rectangle. Prick the centres all over with a fork.
  2. Bake the pastry for 20 minutes until golden and crisp.
  3. Meanwhile, boil a kettle of water, put the spinach in a colander and pour over the water. Rinse with cold water, then put into a clean J-cloth and squeeze out as much water as possible. Put the spinach into a blender/processor with the cream cheese, crushed garlic clove, chopped parsley and the lemon juice. Whizz until smooth. Taste and season with salt and pepper.
  4. Heat a glug of olive oil in a frying pan, add a bunch of trimmed spring onions and gently fry until softened. Let the cooked cases cool a little, spread the spinach mixture in the centre of each one, then top with the spring onions, a few rocket leaves and some grated parmesan or vegetarian alternative.

delicious. tips

  1. The tartlet cases can be baked up to 12 hours in advance. Keep in a sealed container. Make the cream cheese filling up to 12 hours ahead and keep covered and chilled.

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