Mini Spinach Tarts

Mini Spinach Tarts - A Fresh and Flavorful Delicacy

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 65 minutes
Number of servings: 5 mini tarts

Who doesn't love the fresh aroma of spinach tart? These mini tarts are not only delicious but also an excellent choice for an appetizer, a light lunch, or a quick dinner. Whether you serve them as an appetizer at a party or enjoy them alongside a salad, they are sure to impress any guest. The simple ingredients and easy preparation make this recipe an ideal choice for anyone, from beginners to experienced cooks.

The history of mini tarts dates back in time, with deep roots in traditional cuisine. They have evolved over the centuries, adapted based on available ingredients and cultural preferences. Today, we can enjoy their versatility, using a variety of fillings, including vegetables, cheese, or meat.

Necessary ingredients:
For the dough:
- 180 g white flour
- 90 g butter (or a combination of 50 g butter and 40 g lard, according to preference)
- 2 tablespoons cold water
- a pinch of salt

For the filling:
- 150 g fresh or frozen spinach (if using frozen spinach, let it thaw completely and squeeze out excess water)
- 50 g grated cheese (you can also use feta or goat cheese for a stronger flavor)
- 1 egg
- 3-4 cloves of garlic (finely chopped or minced)
- salt, pepper, or seasoning (to taste)
- 1 egg for brushing the tarts

Step by step, here’s how to prepare these delicious mini spinach tarts:

1. Preparing the dough:
Start by sifting the flour into a large bowl. This helps aerate the flour, resulting in a fluffier dough. Add the diced butter and, using your fingertips, mix quickly until the mixture resembles sandy dough. This technique is essential for achieving a light and flaky crust.

2. Adding the water:
Add the 2 tablespoons of cold water and mix gently until the dough starts to come together. Do not knead too much, or the dough will become elastic and lose the desired texture. Once you have a compact dough, wrap it in plastic wrap and refrigerate for 30 minutes. This resting time is crucial as it allows the butter to solidify again, improving the final texture.

3. Preparing the filling:
In a separate bowl, mix the spinach (whether fresh or thawed) with the egg, grated cheese, minced garlic, salt, and pepper. Taste the mixture and adjust the seasonings as desired. If you prefer a stronger flavor, you can also add some feta or telemea cheese.

4. Forming the tarts:
After 30 minutes, take the dough out of the fridge and roll it out on a floured surface until you have a sheet about 3 mm thick. Use a knife or a pastry cutter to cut out 10 circles that fit the tart molds.

5. Baking the crust:
Grease the tart molds with a little oil, then place each dough circle into the mold, pressing gently to fit. Place some beans or baking weights at the bottom of each tart to prevent the dough from puffing up during baking. Bake the crusts in a preheated oven at 180°C for 15 minutes.

6. Filling and final baking:
Remove the crusts from the oven and carefully remove the beans. Fill each tart with the spinach mixture, then place the dough lids on top, pressing gently on the edges to seal. Brush the surface with beaten egg for a golden and appetizing look. Return to the oven for about 30 minutes, until the tarts are nicely browned.

7. Serving:
Let the mini spinach tarts cool for a few minutes before serving. They are delicious warm but also at room temperature. You can serve them with a salad of tomatoes and cucumbers or with a yogurt sauce for a refreshing contrast.

Useful tips:
- You can experiment with other fillings, adding mushrooms, peppers, or cheese for a different flavor.
- If you want to make it easier, you can use ready-made pastry sheets instead of making the dough from scratch.
- When serving, you can sprinkle some sesame or poppy seeds for a more attractive appearance.

Nutritional values (per serving):
Calories: approximately 220
Protein: 7 g
Fat: 14 g
Carbohydrates: 18 g

These mini spinach tarts are not only a tasty option but also a nutritious choice due to the spinach content, rich in vitamins and minerals. So don't hesitate to try them and enjoy every bite!

Frequently asked questions:
1. Can I use other types of vegetables instead of spinach?
Yes, you can experiment with broccoli, zucchini, or even grilled vegetables, depending on your preferences.

2. How can I store the tarts?
The tarts can be stored in the refrigerator for 2-3 days. I recommend reheating them in the oven to regain their crispy crust.

3. Can these mini tarts be frozen?
Yes, you can freeze the tarts raw or already baked. Just make sure to wrap them well to prevent freezer burn.

I encourage you to put your personal touch on this recipe and adapt it to your tastes. Enjoy your meal!