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Små tomattærter med spinat, ost og burrata – Nem opskrift
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Mini tomato tarts with burrata

Recipe for mini tarts with fresh tomatoes, Vesterhavsost and burrata.
Course Bread, Lunch, Starter
Cuisine Danish
Nøgleord Mini tart, Small tarts, Tarts
Total Time 50 minutes
Servings 6 people
Calories 277kcal

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

Instructions

  • 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

Calories: 277kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 227mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2929IU | Vitamin C: 13mg | Calcium: 209mg | Iron: 2mg