Spinach Tartlets… with Ketchup!

Photo credit: © Eatwell101.comIf 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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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

Instructions

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)