Tomato, Spinach and Asparagus Tartlets with Ricotta, or mini quiches, a delicious brunch recipe for Easter that uses fresh seasonal produce. With a flaky base, a creamy ricotta and spinach filling, and topped with tomatoes and asparagus, these tartlets can be enjoyed by the whole family. The perfect appetizer all year round.
Cut the pastry in 4 round circles that are about 1-2 inches larger than the tartlet tins you are using.
Press the pastry down using your fingertips.
Prick the base of the pastry with a fork, then line perchament paper over the pastry, and fill the tins with baking beans.
Bake in the pre-heated oven at 180 degrees Celsius (350 Fahrenheit) for about 10-15 minutes, or until the the pastry is firm, but not golden brown.
Leave aside to cool.
Mix the thawed spinach with the eggs and ricotta, then sprinkle semolina over each pastry case, then fill with the cheese mixture. Top with the chopped tomatoes and asparagus tips.
Bake for a further 25-30 minutes or until the pastry is golden and the mixture is set.
Serve warm or cold.