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 gruy√®re cheese. That’s all you need to create these flavoursome little tartlets. Enjoy. xx

Ingredients

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 cr√®me fra√ģche
2 eggs
100g gruyère cheese, grated
1 tsp ground nutmeg
Salt and freshly ground pepper

Preparation

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, cr√®me fra√ģche and eggs. Season to taste with salt and pepper. Stir in the cooked vegetables, sundried tomatoes and the gruy√®re 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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