Mini tomato tarts with spinach, Vesterhavsost and burrata.
Mini tomato tarts with spinach, Vesterhavsost (a mature Danish hard cheese – parmesan works just as well) and burrata make perfect little mouthfuls for a tapas spread, a light lunch or an elegant starter.
The recipe makes six tarts about 10 cm in diameter, and for lunch I would serve two tarts per person with a fresh salad.
The filling is spinach, sautéed with onion and garlic and seasoned with salt and freshly ground pepper.
Into the pastry cases also go finely grated Vesterhavsost (or parmesan), slices of fresh tomato and a simple egg mixture that binds it all together as it bakes.
Once baked, the tarts are topped with burrata, a little olive oil, freshly ground pepper and, if you like, a sprinkling of chilli flakes. The result is small tarts that are mild, creamy and full of flavour – just right with a salad on the side.
The tarts also freeze well, so you always have a quick lunch or an easy tapas dish to hand. Vary the filling however you like. I used ready-made shortcrust pastry, but you can of course make your own – you will find the recipe on my website.
Mini tomato tarts with burrata
Ingredients
- 1 shortcrust pastry
- Or this recipe – click here
- 1 small onion, finely chopped
- 2 cloves garlic, grated or crushed
- 150 g fresh spinach
- 30 g Vesterhavsost or parmesan, finely grated
- 180 g tomatoes, sliced
- 3 eggs
- 75 ml milk or cream
- 1 burrata
- Chilli flakes and fresh basil (optional)
- Salt and freshly ground pepper
- Oil
Method
- Grease the tins well with a little oil.
- Divide the pastry into 6 equal pieces and press the pastry into the tins. Trim the excess pastry from the edges.If you are using ready-made pastry and it is round, divide it into 4 pieces, then gather the trimmings you cut off while lining the tins, roll them out again and use them for the last 2 tins.If you are using ready-made pastry and it is rectangular, it will stretch comfortably to 6 tins.
- Prick the bases with a fork and blind bake them in a preheated conventional oven (top and bottom heat) at 180°C for about 8-10 minutes.If you like, lay a small piece of baking parchment over each pastry case and fill with dried beans or similar before blind baking – this helps the pastry keep its shape.
- Meanwhile, heat a frying pan and sweat the onion and garlic in a little oil until soft and translucent.
- Add the spinach and cook until it wilts and releases its liquid. Season with salt and freshly ground pepper. Set aside.
- Whisk the eggs and milk together and season with salt and freshly ground pepper.
- Divide the spinach and grated cheese between the blind-baked pastry cases, top with the tomatoes and then pour the egg mixture over the filling – it should come right up to the edge of the pastry.
- Return the tarts to the oven and bake for a further 30-35 minutes, until golden and cooked through.
- Let them cool slightly before removing them from the tins.
- Place a spoonful of burrata on top, drizzle with olive oil and, if you like, scatter with chilli flakes, basil leaves and freshly ground pepper.
Nutrition
Premium
Hvordan gør du hvis du tager dem op fra frost?
Hej Mia
Så skal du blot lade dem tø op, og så kan du lune dem i ovnen i 8 minutter ved 200 grader 🙂
Warm wishes, Dianna