Four Cheese Spinach Tart with a Feta, Pear and Balsamic Roasted Cherry Tomato Salad.
Luxurious smooth cheese, iron from the Spinach mixed in with a buttery, flaky pastry – what’s not to like about these tarts??!?
- 1 x Bunch of Spinach or Silver beet
- 400g of Ricotta
- 1 lemon
- 3 cloves of garlic
- 3 rashers of bacon
- 1 shallot
- wedge of Parmesan cheese
- 1/2 cup grated cheddar cheese
- 100g Fetta, crumbled
- Tub of Bocinccini cheese
- 2 sheets of thawed puff pastry
- 3 eggs
- Pinch of Murray River Pink Salt
- Olive Oil
- Small knob of butter
And to cook the thing, you’ll need
- Large mixing bowl
- Texas Muffin Tin
- Pastry Brush
So, to prepare it.
Strip the spinach, blanch until totally wilted in salted water, drain, squeeze until all (well, most) of the moisture is gone. Chop relatively finely and set aside.
Dice the Bacon, Garlic and Shallot finely in a pan with some olive oil and the butter. Once the bacon is cooked and the shallots translucent, remove from heat and set aside.
Pre-heat your oven to 200′
In the large bowl, add the ricotta, the spinach, two eggs, fetta, cheddar, the bacon, shallot & garlic mix and a small pinch of salt. Grate a decent handful of parmesan into the mix, zest some of the lemon (around a teaspoon) and a squeeze of half the lemon. Combine all of the ingredients and set aside.
Take the sheets of pastry and cut into four equal quarters (squares.) Grease the muffin tin and insert a square of pastry into each hole, making sure the square covers the base completely. Spoon the mixture into the “bowls” of pastry and fill to 1cm below the top of the tray. Cut the balls of Bocinccini in half, and pace a half in top of each of your tarts. Crack the third egg into a bowl and whisk until combined. Brush any exposed pastry with the egg wash.
Place in the oven and cook for 35 minutes, or until totally golden brown. Once they base has set properly you should be able to “spin” the tart in the tray.
Remove, and serve and eat hot.