If you’re looking for lighter lunch ideas, I encourage you to try these vegetable tarts. These spinach tartlets are ultra-easy, quick to make, and deliciously crunchy! For the garnish, we used a combination of ketchup (what a crime!) and Swiss cheese. Yeah, it’s all good and regressive with this dish, yet healthier and lightweight! Will you succumb to the appeal of this golden crust and fragrant greenery?
Photo credit: © Eatwell101.com
Ingredients list for 6 to 8 tiny tart shells
- 4 1/4 ounces (120g) butter
- 1 1/2 cup (150g) all-purpose flour
- 1 cup fat-free, plain yogurt
Instructions for tart shells
1. Mix flour, butter, and yogurt with your fingertips until the dough is smooth. If the dough is very sticky, add about 1 oz (30g) of flour.
2. Form a ball and let stand for 1 hour at least.
3. Roll out dough on a floured surface, then line the bottom of your tartlet pans.
4. Blind bake the empty tart shells for about 10 minutes at 370°F (190°C).
Ingredient list for the filling:
- 1 onion, chopped
- 1 clove garlic
- Olive oil
- 1/4 lb (120g) spinach — fresh or frozen
- Salt and ground pepper
- Ketchup
- Pine nuts
- Cheese (Swiss or goat cheese)
Photo credit: © Eatwell101.com
Directions
1. Sauté the onions with garlic in a little olive oil.
2. Add spinach (I used frozen; it should be well-thawed).
3. Cook for a few minutes.
4. Season with salt and pepper.
5. Spread a thin layer of ketchup on the tartlet shells.
6. Add cheese (Gruyere, Emmenthal, goat cheese…) and spinach.
7. Roast pine nuts in a frying pan and sprinkle them on the spinach.
8. Put the tartlets in the oven for 10 minutes at 390°F (200°C). It’s ready!
(Photo by Mah Ryah)
Spinach Tartlets Recipe
The tart shells
- 4 1/4 ounces (120g) butter
- 1 1/2 cup (150g) all-purpose flour
- 1 cup fat-free, plain yogurt
- Instructions for tart shells
The filling:
- 1 onion, chopped
- 1 clove garlic
- Olive oil
- 1/4 lb (120g) spinach — fresh or frozen
- Salt and ground pepper
- Ketchup
- Pine nuts
- Cheese (Swiss or goat cheese)
Instructions
The tart shells
- Mix flour, butter, and yogurt with your fingertips until the dough is smooth. If the dough is very sticky, add about 1 oz (30g) of flour.
- Form a ball and let stand for 1 hour at least.
- Roll out dough on a floured surface, then line the bottom of your tartlet pans.
- Blind bake the empty tart shells for about 10 minutes at 370°F (190°C).
The Tartlets:
- Sauté the onions with garlic in a little olive oil.
- Add spinach (I used frozen; it should be well-thawed).
- Cook for a few minutes.
- Season with salt and pepper.
- Spread a thin layer of ketchup on the tartlet shells.
- Add cheese (Gruyere, Emmenthal, goat cheese...) and spinach.
- Roast pine nuts in a frying pan and sprinkle them on the spinach.
- Put the tartlets in the oven for 10 minutes at 390°F (200°C). It’s ready!
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