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Mini cheese and spinach savoury tarts
Mini cheese and spinach savoury tarts, perfect for the lunchbox, quick to make and freezer friendly.
4.74
from
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votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
2
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
22
minutes
minutes
Servings:
12
mini tarts
Calories:
384
kcal
Author:
Kylie
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Ingredients
▢
150
grams
cheddar
grated
▢
250
grams
ricotta
▢
1
egg
▢
2
handfuls of baby spinach
roughly chopped
▢
2
sheets puff pastry
defrosted
Instructions
Preheat oven to 200. Either use a silicone cupcake tray or line a metal one.
Using either a flower cutter or a round cutter (even a glass will do) cut out 12 rings for the cupcake tray.
Push each one into the tray.
Mix together all the filling ingredients.
Push into the pastry.
Bake at 200 degrees for 20 minutes.
Cool in the pan for 5 minutes then place on a wire rack to continue cooling and crisping.
Makes 12.
Freeze when cooked and defrost in the fridge (or lunchbox).
Nutritional Information
Serving:
2
mini tarts
|
Calories:
384
kcal
|
Carbohydrates:
19.6
g
|
Protein:
15.8
g
|
Fat:
27.5
g
|
Saturated Fat:
11.7
g
|
Polyunsaturated Fat:
13.7
g
|
Trans Fat:
0.2
g
|
Cholesterol:
77
mg
|
Sodium:
345.8
mg
|
Fiber:
2
g
|
Sugar:
0.8
g
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