Spring onion and spinach tartlets
- November 2017
- Makes 4 tartlets
- 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.
We’ve got lots more savoury tart recipes where that came from – take a look!
- Vegetarian recipes
- 30.6g (16.1g saturated)
- 31.9g (7.1g sugars)
- 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
- 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.
- Bake the pastry for 20 minutes until golden and crisp.
- 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.
- 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.
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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