These small spinach tarts with feta and serrano ham are easy to make, look impressive and taste wonderful.
So if you need an easy and delicious starter, these small spinach tarts with feta and serrano ham are a very good choice.
As well as making a perfect little starter for a dinner party, they are also ideal for a tapas spread or a light, relaxed lunch with friends.
The filling is made from onion and garlic, sautéed in a pan with fresh spinach until it wilts. It is then seasoned with a little nutmeg for that classic, warm flavour. The spinach is divided between small tart cases, topped with crumbled feta and covered with an egg mixture that binds it all together.
The tarts are baked in the oven until golden and cooked through – a smell and a sight that make your mouth water.
Once the tarts are baked, they need to cool a little before serving. I like to plate them with crisp salad leaves – ideally both red and green for a beautiful play of colour.
Finally, they are garnished with serrano ham folded into little rosettes, a little freshly ground pepper and a drizzle of olive oil. The result is a starter that is simple and luxurious at the same time.
An added bonus is that the tarts can be prepared well in advance and warmed through just before serving. They can also be frozen and simply reheated in the oven for 5–8 minutes at about 200°C. They don’t need to be piping hot – they taste best when they are just warm and ready to enjoy.
Small spinach tarts with feta and serrano ham
Ingredients
- 1 pack of ready-made shortcrust pastry round or rectangular
- Or use this recipe for shortcrust pastry
- 1 small onion, finely chopped
- 2 cloves garlic, grated or crushed
- 150 g fresh spinach
- Nutmeg
- 3 eggs
- 75 ml milk or cream
- 100 g feta, crumbled
- Salt and freshly ground pepper
- Oil
To serve
- 6-10 slices serrano or Parma ham, halved
- Crisp salad leaves
Method
- Grease the tart tins well with oil.
- Divide the pastry into 6 equal pieces and press it out into the tins. Trim away any excess pastry from the edges.If you are using ready-made pastry and it is round, divide it into 4 pieces; the trimmings you cut away as you line the tins are re-rolled and used for the last 2 tins.If you are using ready-made pastry and it is rectangular, it will comfortably stretch to 6 tins.
- Prick the bases with a fork and blind bake them in a preheated oven at 180°C, conventional oven (top and bottom heat), for about 8-10 minutes.If you like, lay a small piece of baking paper over each pastry case and fill with dried beans or similar before blind baking – it 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 it with the onion until it wilts and releases its liquid. Season with nutmeg, salt and freshly ground pepper. Set aside.
- Whisk the eggs and milk together and season with salt and freshly ground pepper.
- Divide half of the feta between the tart cases, top with the spinach and finish with the remaining feta.
- Pour the egg mixture over the filling – it should come right up to the edge of the pastry.
- Bake the tarts for a further 30-35 minutes or so, until golden and cooked through.Let them cool slightly before removing them from the tins.
- Arrange the tarts on plates with a few crisp salad leaves and small "rosettes" of serrano ham, freshly ground pepper and, if you like, a few drops of olive oil.
Nutrition
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Hej Susanne
Ja absolut da, det lyder super lækkert:)
Warm wishes, Dianna
Hvor store er tærteformene?
Hej Katrine
De er ca. 10 cm i diameter – målt på den bredeste kant.
Warm wishes, Dianna