If you’re looking for lighter lunch ideas, I encourage you to try these vegetable tarts. These spinach tartlets are ultra-easy, quick to make, and deliciously crunchy! For the garnish we used a combination of ketchup (what a crime!) and Swiss cheese. Yeah, it’s all good and regressive with this dish, yet healthier and lightweight! Will you succumb to the appeal of this golden crust and fragrant greenery?
Ingredients list for 6 to 8 tiny tart shells
- 4 1/4 ounces (120g) butter
- 1 1/2 cup (150g) all-purpose flour
- 1 cup fat-free, plain yogurt
Instructions for tart shells
1. Mix flour, butter and yogurt with your fingertips until the dough is smooth. If the dough is very sticky, add about 1 oz (30g) of flour.
2. Form a ball and let stand for 1 hour at least.
3. Roll out dough on a floured surface, then line the bottom of your tartlet pans.
4. Blind bake the empty tart shells for about 10 minutes at 370°F (190°C).
Ingredient list For the filling:
- 1 onion, chopped
- 1 clove garlic
- Olive oil
- 1/4 lb (120g) spinach — fresh or frozen
- Salt and ground pepper
- Pine nuts
- Cheese (Swiss or goat cheese)
1. Sauté the onions with garlic in a little olive oil.
2. Add spinach (I used frozen, it should be well thawed) .
3. Cook for a few minutes. 4. Season with salt and pepper.
5. Spread a thin layer of ketchup on the tartlet shells.
6. Add cheese (Gruyere, Emmenthal, goat cheese…) and spinach.
7. Roast pine nuts in a frying pan and sprinkle on the spinach.
8. Put the tartlets in the oven for 10 minutes at 390°F (200°C). It’s ready!
(Photo by Mah Ryah)