Spring Onion and Spinach Tartlets

These delicious tartlets are the perfect starter at a dinner party, or a light lunch in the warmer weather!

Difficulty:

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 4

Spring Onion and Spinach Tartlets Image 1

Spring Onion and Spinach Tartlets Image 2

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Ingredients

For the hoemade puff pastry...

You will need 320g of pastry in total (recipe makes 350g). If you're short on time, a pre-made puff pastry is also fine to use!

125g strong plain flour
1/2 tsp fine sea salt
125g butter, at room temperature, but not soft
Around 75ml cold water

For the filling...

200g Darts Farm Spinach
280g Westcombe Ricotta
1 garlic clove, crushed
1 bunch fresh parsley, chopped
Juice of 1 lemon
Glug of olive oil
1 bunch Darts Farm spring onions, trimmed
Garnish: a few rocket leaves and some grated parmesan

Method

For the homemade puff pastry...

STEP 1 - Sift 125g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 125g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

STEP 2 - Make a well in the bowl and pour in about two-thirds of 75ml cold water, mixing until you have a firm rough dough adding extra water if needed.

STEP 3 - Cover with cling film and leave to rest for 20 mins in the fridge.

STEP 4 - Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.

STEP 5 - Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

STEP 6 - Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.

STEP 7 - Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

For the tartlets...

STEP 1: Preheat oven to 200C/180C fan/gas 6. Unroll pastry onto baking sheet lined with non-stick baking parchment. Cut the sheet into 4 equal rectangles. Score a 1cm border inside each pastry rectangle, prick the centres with a fork.

STEP2: Bake pastry for 20 minutes until golden and crispy

STEP 3: Boil a kettle, put the spinach into a colander and pour over water. Rinse with cold water, put into a clean J clothand squeeze out excess water.

STEP 4: Put the spinach, cream cheese, crushed garlic glove, chopped parsely and lemon juice into a blender/processor; blending until smooth. Season with salt and pepper to your taste.

STEP 5: Heat olive oil in a frying pan, add the trimmed spring onions and gently fry until tender. Spread the spinach mixture in the centre of each pastry rectangle, then lay the spring onions on top. Serve with rocket leaves and grated parmesan.