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)

Base

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

Filling

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.

22 comments:

  1. Green, healthful and serene. Looks beautiful!

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  2. gorgeous tarts, plus love those plates too!

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  3. How beautiful isn't this! I like the flavors in it too!

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  4. Oh, how I remember those hazy Sydney days, definitely retreat to the AC/beach/cinema type days! I love almond based tart crusts, so wholesome tasting and these look so healthy being soo green, delicious.

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  5. I am all about tarts lately and these look so delightful! I've never really worked with almond flour much, but it's been on my agenda for ages. These seem like a great place to start!

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  6. Mmm, I love tarts like these!

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  7. wow, looks amazing, I take note for the crust!

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  8. These look so good! I love spinach. Yum.

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  9. Just lovely! I have baby spinach growing in my vegetable patch, it would be perfect for this dish.

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  10. The tartlets look incredible.
    It's unusual for such a slim person to be so sensitive to the heat. Make sure you are never heavily pregnant in summer!!

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  11. hmm... a special looking tart... must taste special too!

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  12. Great idea! Looks fresh and healthy - like your other delicious recipes - thanks for sharing.

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  13. I remember the time recipes said to use parsley or thyme or rosemary or . . . My cooking kind'of 'grew up' when I realized one could actually use handfuls of mixed fresh herbs, as you have here, for a healthy and delicious result!

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  14. Lovely photo and this looks so yum! I wish I could bit it:-) I enjoyed readin your post, as always.

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  15. Love the crust recipe and spinach + ricotta is always a winner (especially with fresh ricotta, the one you buy on a basket from a deli).

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  16. Oh wow, this looks absolutely amazing! I will definitely be having a go at making this. Beautiful ♥

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  17. The haze was insane at Bondi on Saturday. You could barely see the beach. Love spinach and ricotta - such a great combo

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  18. What a delicious looking tartlets! Always enjoy spinach and ricotta combination. :-)

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  19. this looks just so good maria thank u for sharing all your wonderful recipes

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