Recipes
Sundried Tomato with Spinach Tartlet
Sundried Tomato with Spinach Tartlet
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
In a pot, bring the water to boil and blanch the spinach for about 30 seconds
Step 2
Place in the ice bath until completely cool down
Step 3
Squeeze out the excess water
Step 4
Chopped the spinach into small pieces
Step 5
Rough chopped the sun dried tomatoes
Step 6
In a mixing bowl, combine with spinach and ricotta cheese, mix together. Season with salt and pepper
Step 7
Use the rolling pin to roll out the puff pastry
Step 8
Place the baking mold to cut off the disc
Step 9
Place the puff pastry inside the mold
Step 10
Gently spoon the filling into the mold
Step 11
Add the egg about ¾ full
Step 12
Sprinkle cheddar cheese on top
Step 13
Preheat the oven to 180°C and bake it for 12-15 minutes or until golden brown and egg is cooked
Step 14
Let cool for 5 minutes then remove the tart from the mold and serve
Ingredients
General Ingredients
Step by Step Instructions
Step 1
In a pot, bring the water to boil and blanch the spinach for about 30 seconds
Step 2
Place in the ice bath until completely cool down
Step 3
Squeeze out the excess water
Step 4
Chopped the spinach into small pieces
Step 5
Rough chopped the sun dried tomatoes
Step 6
In a mixing bowl, combine with spinach and ricotta cheese, mix together. Season with salt and pepper
Step 7
Use the rolling pin to roll out the puff pastry
Step 8
Place the baking mold to cut off the disc
Step 9
Place the puff pastry inside the mold
Step 10
Gently spoon the filling into the mold
Step 11
Add the egg about ¾ full
Step 12
Sprinkle cheddar cheese on top
Step 13
Preheat the oven to 180°C and bake it for 12-15 minutes or until golden brown and egg is cooked
Step 14
Let cool for 5 minutes then remove the tart from the mold and serve