Name: Ricotta spinach tarts with beet salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 sheets frozen puff pastry, thawed; 500 gram fresh ricotta; 1 tablespoon thyme leaves; 1 egg; 250 gram frozen chopped spinach, thawed; 1 cup grated cheddar cheese; 450 gram can baby beets, drained, halved; 400 gram can cannellini beans, rinsed; 2 green onions, thinly sliced; 1 tablespoon vegetable or olive oil; 1 tablespoon lemon juice

Ricotta spinach tarts with beet salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

2 sheets frozen puff pastry, thawed

500 gram fresh ricotta

1 tablespoon thyme leaves

1 egg

250 gram frozen chopped spinach, thawed

1 cup grated cheddar cheese

450 gram can baby beets, drained, halved

400 gram can cannellini beans, rinsed

2 green onions, thinly sliced

1 tablespoon vegetable or olive oil

1 tablespoon lemon juice

Method

1.Preheat oven to 220°C/200°C fan forced. Line 2 baking trays with baking paper. Cut each pastry sheet into quarters (squares). Place pastry squares on prepared trays. Using a small knife. score a 1cm border around each pastry square.

2.Process ricotta, thyme and egg in a food processor until smooth. Season. Using hands squeeze excess liquid from spinach. Stir spinach into ricotta mixture. Spread ricotta mixture over each pastry square, keeping within scored border. Sprinkle with cheddar cheese. Bake for 10 minutes or until browned and cooked.

3.Place beets, beans, onion, oil and juice in a medium bowl. Toss to combine. Season. Serve warm tarts with beet salad.

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Ingredients

Method

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