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?
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Photo credit: © Eatwell101.com
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
- Ketchup
- Pine nuts
- Cheese (Swiss or goat cheese)
Photo credit: © Eatwell101.com
Directions
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 them 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)
Spinach Tartlets Recipe
Ingredients
The 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
The filling:
- 1 onion, chopped
- 1 clove garlic
- Olive oil
- 1/4 lb (120g) spinach — fresh or frozen
- Salt and ground pepper
- Ketchup
- Pine nuts
- Cheese (Swiss or goat cheese)
Instructions
The tart shells
- 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.
- Form a ball and let stand for 1 hour at least.
- Roll out dough on a floured surface, then line the bottom of your tartlet pans.
- Blind bake the empty tart shells for about 10 minutes at 370°F (190°C).
The Tartlets:
- Sauté the onions with garlic in a little olive oil.
- Add spinach (I used frozen; it should be well-thawed).
- Cook for a few minutes.
- Season with salt and pepper.
- Spread a thin layer of ketchup on the tartlet shells.
- Add cheese (Gruyere, Emmenthal, goat cheese...) and spinach.
- Roast pine nuts in a frying pan and sprinkle them on the spinach.
- Put the tartlets in the oven for 10 minutes at 390°F (200°C). It’s ready!
Nutrition
Nutrition information for this recipe.
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