Small spinach tarts with feta and serrano ham

Små spinatterter med feta og serrano – Nem opskrift på forret

Small spinach tarts with feta and serrano ham

Recipe for small tarts with spinach, feta and serrano ham

Course Bread, Lunch, Starter

Cuisine Danish

Nøgleord Mini tart, Small tarts, Tart

Total Time 50

Servings servings

Calories 276kcal

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

Instructions

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