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Små tærter med tomat og ost – nem opskrift på tomattærter
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Mini tomato and cheese tarts

A recipe for mini tarts with spinach, tomato and Vesterhavsost.
Course Bread, Lunch, Starter
Cuisine Danish
Nøgleord Mini tart, Small tarts, Tarts
Total Time 50 minutes
Servings 6 people
Calories 227kcal

Ingredients

  • 1 shortcrust pastry one pack of ready-made, or homemade
  • Or use this recipe – click here
  • 1 small onion, finely chopped
  • 2 cloves garlic, grated or crushed
  • 150 g fresh spinach
  • 30 g Vesterhavsost (Danish aged hard cheese) or Parmesan, finely grated
  • 180 g tomatoes, sliced
  • 3 eggs
  • 75 ml milk or cream
  • Salt and freshly ground black pepper
  • Oil
  • Fresh basil (optional)

Instructions

  • Grease the tins well with a little oil.
  • Divide the pastry into 6 equal pieces and press it out 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 re-roll the trimmings you cut off when lining the tins 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 it with dried beans or similar before blind baking – it helps the pastry keep its shape.
  • Meanwhile, heat a frying pan and cook the onion and garlic in a little oil until soft and translucent, without colouring.
  • Add the spinach and cook until it has wilted and released 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.
  • Bake the tarts for about 30-35 minutes, until golden and cooked through. Let them cool slightly before removing them from the tins.
  • Serve warm or cold, topped with a little fresh basil if you like.

Nutrition

Calories: 227kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 227mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2789IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 2mg