Mini Cheese and Spinach Tarts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- For the pastry
- 2 ¾ cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ⅔ cup butter
- 1 large egg (beaten)
- water (if needed)
- For the filling
- 1 Tbsp sunflower oil
- ½ small onion (finely chopped)
- 2 large eggs
- ⅞ cup Crème fraiche
- ½ cup grated Gruyere
- salt
- freshly ground peppers
- 1 ½ cups Frozen Spinach (thawed and moisture squeezed out)
- ½ cup grated Parmesan
Preparation steps
1.
For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter with your fingers until the mixture resembles breadcrumbs.
2.
Stir in the egg and mix with your hands to form a dough. If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball. Wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 12 bun tins.
4.
Roll out the pastry on a floured surface and cut out 12 rounds to fit the tins. Prick the bases with a fork and bake for 3-5 minutes until just golden. Remove from the oven.
5.
Heat the oil in a frying pan and cook the onion until softened. Leave to cool.
6.
Whisk the eggs until just combined. Stir in the creme fraîche and gruyere cheese. Season to taste with salt and pepper. Stir in the spinach.
7.
Divide the mixture between the pastry cases, filling each pastry case to the top. Sprinkle with parmesan cheese.
8.
Bake for 15-20 minutes until the pastry is golden and the filling is bubbling. Serve warm or cold.
