Spinach Tarts
by Tarla Dalal
Here is a cheesy, creamy and chunky treat of melt-in-the-mouth homemade tarts baked with a luscious spinach-based filling.
A range of exciting ingredients ranging from tomato puree to onions and green chillies give the spinach mixture a balanced taste that combines tang, spice and crunch.
Topping the stuffed tarts with tomatoes and cheese adds more taste and textures to this fabulous treat. The chunky juiciness of tomatoes and gooeyness of cheese can be clearly experienced in these exciting Spinach Tarts, which must be enjoyed immediately after preparation.
Sure to please one and all, these savoury tarts are ideal to serve as a starter at parties .
Spinach Tarts recipe - How to make Spinach Tarts
Preparation Time: Cooking Time: Baking Time: 30 to 35 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 10 tarts
For The Tarts
1 3/4 cups plain flour (maida)
a pinch of salt
3/4 cup butter (at room temperature)
For The Spinach Filling
2 cups chopped spinach (palak)
1 tbsp butter
1/2 cup chopped onions
1 tsp finely chopped green chillies
1 tbsp plain flour (maida)
2 tbsp tomato puree
1/2 cup milk
salt and freshly ground black pepper (kalimirch) to taste
Other Ingredients
1/4 cup chopped tomatoes
1/4 cup grated processed cheese
For the tarts
- For the tarts
- Sieve the flour and salt together in a plate.
- Rub the butter into the flour with your fingertips and mix well.
- Gradually add ice-cold water (approx. 3 tbsp) and knead well to make a stiff dough and refrigerate for at least 15 minutes.
- Lightly flour the rolling pin and pastry board and keep aside.
- Knead the dough again, divide it into 10 equal portions.
- Roll out a portion of the dough into a 100 mm. (4”) diameter circle. Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case.
- Repeat step 6 to make 9 more tarts.
- Prick all over the tarts with the help of a fork.
- Arrange the tarts on a baking tray and bake in a pre-heated oven at 200°c (400°f) for approx. 10 to 15 minutes.
- Cool the tarts and keep aside.
For the spinach filling
- For the spinach filling
- Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.
- Add the spinach, mix well and cook on a medium flame for 2 minutes.
- Add the plain flour, tomato purée, milk and salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
- How to proceed
- Divide the spinach filling into 10 equal portions.
- Place the tarts on a clean dry surface, put a portion of the spinach filling in each of the tarts, sprinkle little tomatoes and little cheese evenly over it.
- Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Serve immediately.
| Energy | 199 cal |
| Protein | 3.5 g |
| Carbohydrates | 16.9 g |
| Fiber | 0.6 g |
| Fat | 12.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 1257.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 6.5 mg |
| Folic Acid | 19.8 mcg |
| Calcium | 57.8 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 128.6 mg |
| Potassium | 85.2 mg |
| Zinc | 0.2 mg |
i like the tarts but not the spinach so sorry i gave 1 star. ALBIONA
Perfect recipe for tarts. They just melt in the mouth. Have tried so many recipes but nothing matches the perfection of this recipe. It was superhit starter for my party last night. Guests just loved it.