Individual spinach, olive and capsicum tarts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Plain flour |
| 6⅓ | ounce | Butter, chilled and diced |
| Filling: | ||
| ½ | cup | Olive oil |
| 3 | Spanish onions, thinly sliced | |
| 1 | Red capsicum, cut in strips | |
| 2 | Cloves of garlic, crushed | |
| 2 | tablespoons | Freshly chopped thyme |
| 1 | bunch | Of spinach, washed, stalks removed and leaves shredded |
| 4 | Eggs | |
| ½ | cup | Cream |
| ½ | cup | Parmesan cheese, freshly grated |
| ¼ | cup | Black olives, halved and pitted |
Directions
For pastry, combine flour with a pinch of salt and rub in butter until just combined. Make a well in the centre, add 4 tablespoons of cold water and mix to a dough. Lightly knead into a ball, wrap in plastic wrap and chill for 30 minutes. Divide pastry into 6 equal portions. Roll out each portion thinly and line 6 buttered 12 cm tart tins with removable bases. Line with greaseproof paper, weight with dried beans or rice and bake at 180 C for 8 minutes. Remove beans and paper and bake for 2 minutes longer, or until just beginning to brown. For filling, heat oil in a saucepan and cook onion, capsicum, garlic and thyme on medium heat for about 10 minutes, or until onion is soft. Add spinach and toss well. Transfer to a bowl and cool.
Whisk eggs with cream and cheese until well combined. Add spinach mixture and mix well. Season with salt and freshly ground black pepper to taste, divide filling among prepared cases, top with olive halves and bake for 10-12 minutes, or until just set and beginning to brown. Serve as a light lunch with a crisp green salad.