November 19, 2011

Grain-free spinach and ricotta tartlets

Hi friends!

I was up early today and went for a morning run whilst the temperature was still bearable. Already then, I could see the haze covering the distant landscape and that if anything is a sure indication of a hot and humid day ahead. I really wanted to make these spinach and ricotta tartlets for our Saturday lunch so I started baking early in the morning before our little kitchen gets far too hot. 

These grain-free tarts are such a lovely treat and definitely one of my favourite stand-by dishes to make. The base is grain-free and so easy to make. For the filling, I used frozen spinach, green onions and raided my kitchen garden for a variety of fresh herbs - basil, rosemary, oregano, parsley and mint. They really make the filling so incredibly tasty! These make a perfect weekend lunch, I couldn't be happier.

Have a lovely weekend!

Grain-free spinach and ricotta tartlets
 (makes 4 small)


200g almond meal
1/4 teaspoon baking soda
pinch of sea salt
1 tablespoon finely chopped fresh rosemary
1 large egg (free-range, organic)
2 tablespoons good extra virgin olive oil


250g frozen spinach (defrosted), you could also use fresh spinach
2 green onions, finely chopped
a large handful of fresh herbs (rosemary, oregano, basil, parsley and mint)
pinch of sea salt
freshly ground black pepper
1 large egg (free-range, organic)
400g smooth ricotta (low-fat is fine, but fat-free might curdle)
zest of one lemon, optional

1. Prepare the bases: combine all the ingredients in a bowl into a smooth dough. Divide the dough into 4 equal portions and spread evenly on the base and side of the tart pans (pans 14cm each, well greased). Refrigerate the bases for 10-15 minutes.

2. Preheat the oven to 180C. 

3. Prepare the filling:  Squeeze out all excess water off the spinach. Add all other ingredients and stir into a smooth mixture. Set aside.

4. Bake the tart bases for 10 minutes. Remove from the oven and spread the filling evenly on each base. Lower the temperature to 165C and pop the tarts back in the oven. Continue to bake 20 minutes. Remove from the oven and cool on a wire rack before serving.