Spinach & Ricotta Tartlets

Spinach & Ricotta Tartlets - The Colourful Housewife

Makes 12

You will need:
3 Sheets shortcrust Pastry
250g Riccotta Cheese
100g Shredded Cheese
1 egg
4 sprigs of shallots
2tbsp peads
½ cup chopped baby spinach
Salt & Pepper

Method:
Preheat oven to 190 degrees Celsius / 375 degrees fahrenheit
Lightly grease muffin tin
Using a pastry cutter cut out 12 large rounds to fit into muffin tin. Line each case with a small piece of baking paper and fill with baking beans.
Bake pastry cases for 5-6 minutes, until golden brown. Remove paper and beans.
Meanwhile, mix the ricotta cheese in a large bowl. Add the egg shallots, peas & spinach. Season with salt and pepper.
Spoon the mix into cases and bake for 10-15 minutes until golden.
Serve warm with a side of salad.

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