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Individual Spinach, Olive And Capsicum Tarts

Individual Spinach, Olive and Capsicum Tarts recipe image
These individual tarts are a perfect balance of flaky, buttery pastry and a rich, savory filling. The combination of wilted spinach, sweet roasted capsicum, and briny black olives creates a complex flavor profile that is both earthy and bright. The addition of fresh thyme and sharp Parmesan cheese elevates the dish, making it suitable for a light lunch or an elegant appetizer. The egg and cream base ensures the filling is set and creamy, while the pastry remains crisp.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1499.2
Dietary: Vegetarian
Description
These individual tarts are a perfect balance of flaky, buttery pastry and a rich, savory filling. The combination of wilted spinach, sweet roasted capsicum, and briny black olives creates a complex flavor profile that is both earthy and bright. The addition of fresh thyme and sharp Parmesan cheese elevates the dish, making it suitable for a light lunch or an elegant appetizer. The egg and cream base ensures the filling is set and creamy, while the pastry remains crisp.
Ingredients
  • Plain flour
  • Butter, chilled and diced
  • Olive oil
  • Spanish onions, thinly sliced
  • Red capsicum, cut in strips
  • Cloves of garlic, crushed
  • Freshly chopped thyme
  • Spinach, washed, stalks removed and leaves shredded
  • Eggs
  • Cream
  • Parmesan cheese, freshly grated
  • Black olives, halved and pitted
  • Cold water
  • Pinch of salt
  • Dried beans or rice (for blind baking)
  • Salt and freshly ground black pepper to taste
Directions
  1. 1
    Preheat oven to 180°C (350°F).
  2. 2
    In a bowl, combine flour with a pinch of salt and rub in chilled diced butter until the mixture resembles fine breadcrumbs.
  3. 3
    Make a well in the center of the flour mixture, add 4 tablespoons of cold water, and mix gently to form a dough.
  4. 4
    Lightly knead the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  5. 5
    Meanwhile, heat olive oil in a large saucepan over medium heat.
  6. 6
    Add sliced onions, capsicum strips, crushed garlic, and chopped thyme to the pan.
  7. 7
    Cook the vegetables for about 10 minutes, stirring occasionally, until the onions are soft and translucent.
  8. 8
    Add the shredded spinach to the pan and toss well until just wilted.
  9. 9
    Transfer the vegetable mixture to a bowl and allow it to cool completely.
  10. 10
    Divide the chilled pastry into 6 equal portions.
  11. 11
    On a lightly floured surface, roll out each portion thinly and line 6 buttered 12 cm tart tins with removable bases.
  12. 12
    Line each pastry case with greaseproof paper and fill with dried beans or rice.
  13. 13
    Blind bake the tins at 180°C (356°F) for 8 minutes.
  14. 14
    Remove the beans and paper, then bake for 2 minutes longer until the pastry is just beginning to brown.
  15. 15
    In a separate bowl, whisk eggs, cream, and grated Parmesan cheese until well combined.
  16. 16
    Fold the cooled spinach mixture into the egg and cheese mixture.
  17. 17
    Season the filling with salt and freshly ground black pepper to taste.
  18. 18
    Divide the filling evenly among the pre-baked tart cases.
  19. 19
    Top each tart with halved black olives.
  20. 20
    Bake at 180°C (356°F) for 10-12 minutes, or until the filling is set and the tops are beginning to brown.
  21. 21
    Let cool slightly before removing from tins and serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1499.2kcal
% Daily Value *
Total Fat 129.2g199%
Saturated Fat 80.9g405%
Cholesterol 340.4mg114%
Sodium 1020.1mg43%
Total Carbohydrate 76.2g26%
Dietary Fiber 2.7g11%
Sugars 0.5g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/individual-spinach-olive-and-capsicum-tarts/