Tomato, Spinach and Asparagus Tartlets with Ricotta
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.
Servings: 4 tartlets
Calories: 389kcal
Ingredients
- 1 ready-rolled shortcrust pastry or puff pastry
- 250 g ricotta cheese
- 2 eggs
- ¼ cup frozen spinach, thawed
- 2 tomatoes, chopped
- 8 asparagus tips
- ⅛ teaspoon black pepper
- 4 teaspoon semolina
Instructions
- 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.
Nutrition
Calories: 389kcal | Carbohydrates: 46g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 436mg | Potassium: 401mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2295IU | Vitamin C: 10.7mg | Calcium: 176mg | Iron: 4.1mg