Tuesday, October 22, 2013

Spinach and Ricotta Tartlets

I definitely don't cook as much as I bake. Certainly, I love to cook, but it's definitely not a priority to me as baking for those I love is. Cold, leftover chinese food is a perfectly acceptable for dinner, thank you very much.

That being said, I do really appreciate when I make it a priority to cook something for myself. I baked these little tartlets to accompany a simple roast chicken. They are fresh and lovely and simple (and I baked the shells in the oven, so, even though they're savory, they still get to make the blog!).

Spinach and Ricotta Tartlets
Makes 6 mini tarts (doubling the recipe is enough to make one standard tart)

for the filling:
1 clove garlic, minced
3 tablespoons finely diced red onion
10 oz fresh spinach, a few leaves reserved
1/2 cup ricotta, strained
salt and pepper
1/2 cup cherry tomatoes, halved
olive oil

for the crust (adapted from The Gluten-Free Almond Flour Cookbook):
1 cup almond flour
1/2 teaspoon salt
1 teaspoon minced herbs of choice (rosemary, oregano, etc.)
2 tablespoons olive oil

For the filling, take your spinach, save for a few leaves, and coarsely chop it. Place spinach in a small saucepan with the onion and garlic and a bit of water. Cover pan and place over low heat. Steam until spinach is soft and wilted (just a few minutes). Remove from heat and drain. In a separate bowl, combine ricotta and spinach mixture. Season with salt and pepper. Cool mixture in the refrigerator.

Preheat oven to 350 degrees F.

For the crust, stir together almond flour, salt, and herbs. stir in olive oil until well-combined. If dough is too dry, stir in one tablespoon water.

Press mixture into bottom and up the sides of mini tart shells. Place on a baking sheet and bake 8 minutes. Cool to room temperature before removing tarts from shells.

Divide mixture evenly between prepared tart shells. Top each with a couple tomato halves and a leaf or two of fresh spinach. Drizzle with olive oil. Serve right away.*

*Shells and filling can each be made up to two days ahead of time before combining, if tart shells are wrapped well and kept at room temperature.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking (both gluten-free and not) and a whole lot of faith, I'm living a full(er) life.