Today I’ll focus on the recipe rather than the story around it. So here they are: wholesome tartlets made with 100% wholemeal flour. Topped with fresh baby spinach which is top of the season now. And what goes well with spinach? A pinch of nutmeg, mushrooms, tomatoes, here comes the colours and textures for our tartlets. Plus creamy ricotta cheese and aromatic gruyère cheese. That’s all you need to create these flavoursome little tartlets. Enjoy. xx


Makes 6 tartlets

For the pastry
250g plain wholemeal flour
125g cold butter
0.5tsp salt

For the filling
1 tbsp olive oil
1 onion, sliced
125g button mushrooms, sliced
250g baby spinach leaves
1 garlic clove, crushed
6 sundried tomatoes, cut into pieces
250g ricotta cheese
100ml crème fraîche
2 eggs
100g gruyère cheese, grated
1 tsp ground nutmeg
Salt and freshly ground pepper


To make the pastry, mix the flour and salt in a large bowl. Add the butter, cut it into pieces with knife and then rub in with your fingers until the mixture resembles breadcrumbs. Add a little cold water to form a smooth dough. Chill the dough in the fridge for about 30 minutes.

Meanwhile, heat the olive oil in a large pan and cook the onions 3 minutes until golden add the crushed garlic and cook for one more minute. Add the sliced mushrooms, season to taste with salt an pepper and cook for 5-7 minutes until they start to brown. Finally add the spinach leaves and let them wilt. Season with nutmeg. Remove from heat and leave to cool.

Beat together the ricotta, crème fraîche and eggs. Season to taste with salt and pepper. Stir in the cooked vegetables, sundried tomatoes and the gruyère cheese. Set aside until needed.

Preheat the oven to 190 C / gas mark 5.

Roll out the chilled dough on a lightly floured table top. Place the rolled out, cut dough in the tartlet forms with loose bottom. Prick with a fork, cover with baking paper and then cover with ceramic beans or rice.

Bake in a preheated oven for about 10 minutes. Remove the paper and ceramic beans and bake for another 10-15 minutes.

Reduce the oven temperature to 180C / gas mark 4.

Pour the filling into the tart cases. Bake for 25-30 mins until golden and set. Carefully remove from the tins and allow to cool a little on a wire rack.

Serve warm or cold.

Bon appétit!
Lena x

Spinach tartlets with mushrooms and gruyère cheese
Spinach tartlets with mushrooms and gruyère cheese

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