Spinach Tarts with Tomato Sauce · Thyme for Cooking

The theme for Monday posts in March is Enjoyable with Pastry.

No, I’m not making pastry nor am I giving recipes for pastry.

I purchase it.

The recipes can be utilizing bought puff pastry or phyllo (filo) dough.

Each puff pastry and phyllo could be frozen and re-frozen (as soon as).

These Spinach Tarts are substantial however we love them . So we’ve them as a primary course adopted by a lightweight primary course. Or have them for lunch with soup or salad.

Click on right here to Pin Spinach Tarts with Tomato Sauce

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Spinach Tarts with Tomato Sauce

In case you have bits of pastry left after slicing the squares, brush with melted butter, sprinkle them cinnamon and sugar, and bake for a candy deal with.

• Creator: Kate
• Prep Time: quarter-hour
• Cook dinner Time: 20 minutes
• Complete Time: 35 minutes
• Yield: 2 servings 1x
• Class: First Programs

• 2 7″ (17.5cm) inches squares of puff pastry
• 6oz (180gr) frozen spinach, thawed, sqeezed dry
• 3oz (90gr) ricotta cheese )
• 1 egg
• Tomato Sauce:
• 15oz (450gr) entire tomatoes
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 1 tbs olive oil
• 1 tsp basil
• 1 tsp sugar
• 1 tbs purple wine

• In a medium bowl frivolously beat the egg.
• Take away about 1 tbs of crushed egg to a small bowl or measuring cup.
• Add spinach and ricotta remaining egg in bowl and blend properly.
• Put together pastry if obligatory (roll, lower, no matter to get the dimensions you want).
• Mound half of the spinach combination into the middle of every pastry sheet.
• Convey corners collectively over prime and press collectively, making a bit parcel.
• Brush the highest with the little little bit of crushed egg you reserved.
• Put the parcels on a baking sheet and bake at 400F (200C) for 15 – 20 minutes, till the pastry is golden brown.
• Take away and serve with the tomato sauce on the aspect.
• Tomato Sauce:
• Warmth oil in a small sauce pan over medium warmth.
• Add shallots, garlic, and sauté till tender, about 5 minutes.
• Drain the tomatoes, reserving juice for an additional use.
• Roughly chop the tomatoes and add to saucepan together with juices from chopping and the remainder of the elements.
• Cut back warmth, cowl and simmer for 10 minutes.
• Purée (both with a blender or immersion blender) and serve on the aspect.

Notes

You need to seal the corners or suggestions however not all of the seams, in order that it could broaden whereas it bakes.
Further tomato juice could be frozen.

Vitamin

• Serving Measurement: 1/2 recipe
• Energy: 717
• Sugar: 9.5 g
• Sodium: 596.6 mg
• Fats: 48.2 g
• Saturated Fats: 13.7 g
• Trans Fats: 0 g
• Carbohydrates: 54.8 g
• Fiber: 7.5 g
• Protein: 18.6 g
• Ldl cholesterol: 114.7 mg

Key phrases: spinach, tart, puff pastry

Or…. Purple Beet & Goat Cheese Tarts

That’s it!