(makes 12 baby muffin size tarts)

These little savoury tarts are very suitable to serve for a light lunch with other finger foods, or for mid afternoon or early evening snacks. They do not have a pastry base so very suited to gluten free diets.

INGREDIENTS
250g ricotta
35g sour cream
1 egg (lightly beaten)
1/4 tsp flaky sea salt
freshly ground pepper
1/4 tsp freshly grated nutmeg
125g frozen spinach (thawed, water squeezed from it and coarsely chopped)
1/2 cup freshly grated Parmesan
2 tbsp pine nuts (toasted and chopped)
2 tsp chopped dill

METHOD
Preheat oven to 160ºC. Grease with baking spray a baby muffin tin tray.

Place ricotta into food processor fitted with metal blade and process till smooth.

Place ricotta into a bowl and add sour cream, egg and salt pepper and nutmeg.

Add spinach, Parmesan, pine nuts and dill to ricotta mixture and stir to combine.

Spoon mixture into sprayed baby muffin tins (pile mixture slightly higher than the muffin tin – the tarts rise very little).

Place in oven and bake tarts for 15 minutes or till they feel slightly firm when you press them. Allow tarts to cool slightly before removing from tins. Season tarts and transfer to a serving platter or cool and place in refrigerator overnight and reheat at 150 C to serve.


Note: If you are making tarts in advance, store cooled cooked tarts in a container with grease proof paper in between layers. Do not attempt to stack the tarts more than 2 high, as they will squash.

To reheat, place tarts onto grill tray and bake at 150ºC for 5 minutes.