Table of Contents
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)