Easter mini tuna and spinach tarts

Name: Easter mini tuna and spinach tarts
Ingredients: 200 g flour; 100 g soft butter; 1 egg; 6 tablespoons water; 1/4 teaspoon salt; 1 medium red pepper (150 g); 4 green onions; 200 g spinach; 20 g butter; 2 cans tuna; 1 egg; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 50 g cheese; 10 g butter; 15 g flour

Appetizers - Easter mini tuna and spinach tarts by Tatiana D. - Recipia

Easter mini tuna and spinach tarts have a tender crust and a soft filling, browned on top. They’re served at Easter. The pepper and green onions stay in the egg-bound filling, and the cheese melts over each tart at the end. I eat them warm, while the crust still breaks easily with a fork. Preparation: 25 minutes. Cooking: 43 minutes. Rest: 40 minutes. Total time: 108 minutes. Servings: 10. About 240 kcal and 11 g of protein per serving.

Ingredients

For the dough

200 g flour
100 g soft butter
1 egg
6 tablespoons water
1/4 teaspoon salt

For the filling

1 medium red pepper (150 g)
4 green onions
200 g spinach
20 g butter
2 cans tuna
1 egg
1/2 teaspoon salt
1/4 teaspoon ground pepper
50 g cheese

For the tins

10 g butter
15 g flour

Preparation

1. Mix 200 g flour with 100 g soft butter, 1 egg, 6 tablespoons water and 1/4 teaspoon salt. Knead until you have a smooth dough, cover it and leave it in the fridge for at least 30 minutes. 2. Chop the red pepper and green onions, then sauté them in 20 g butter with the spinach for 8 minutes, until the vegetables soften and most of the liquid has evaporated. Leave the mixture to cool, then add the drained and flaked tuna, 1 beaten egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix. 3. Heat the oven to 180°C. Grease the tins with 10 g butter and sprinkle with 15 g flour. Roll out the dough, cut it with a round cutter and place it in the tins. Prick it with a fork and add the cooled filling on top. 4. Bake the tarts for 30 minutes, until the crust is golden. Take them out, sprinkle with 50 g grated cheese and bake for another 5 minutes, until it melts. 5. Remove the tarts from the tins and leave them to cool for 10 minutes before serving.

Notes

Keep them covered in the fridge for up to 3 days; the dough can be kneaded a day ahead and kept cold. I serve them with a simple green salad. The tuna needs to be well drained, because any liquid left behind thins the filling. Fresh spinach shrinks a lot in the pan, and the liquid in the pan should evaporate before you mix it with the egg. The filling can stay wet if the spinach releases a lot of water; leave it on the heat for a few more minutes before letting it cool. For 5-6 cm tins, start checking earlier than for 9 cm ones, because the thin crust browns quickly. Frozen spinach can replace fresh in the same quantity, once thawed and squeezed dry. The grated cheese can be replaced with the same amount of cheddar. The dough contains gluten, and the filling contains fish, eggs and dairy.

Frequently asked questions

How many mini tarts does the mixture make?

It makes 6 tarts in 9 cm tins and another 4 in 5-6 cm tins.

Can I use tuna in oil?

Yes. Leave the 2 cans to drain for 10 minutes before flaking the tuna.

What should I do if the dough cracks when I roll it out?

Press the dough together with your fingers to close the crack, then keep rolling. If it has become firm in the fridge, leave it on the counter for 5 minutes first.

Do the small tarts bake just as quickly?

The small ones may be ready sooner; check them after 20 minutes and see whether the edges have browned.