Ricotta and Parmesan tarts

Recipe from: 9/13/2000 12:00:00 AM
Ingredients 9
Servings 12
Time

Ingredients

  • 200
    g
    ready made shortcrust pastry
  • 500
    g
    ricotta cheese
  • 85
    ml
    sour cream
  • 1
    egg, lightly beaten
  • freshly ground black pepper
  • a pinch of nutmeg
  • 500
    g
    spinach leaves, cooked and drained
  • 125
    ml
    grated Parmesan cheese
  • 65
    ml
    chopped, toasted pine nuts
 

Method

 
Preheat oven to 180 ºC. Roll out pastry and cut out rounds to line 12 hollows of a muffin pan. Place all remaining ingredients in a bowl and mix well. Spoon mixture into pastry cases and bake for 20 minutes, or until tarts are firm to the touch and golden. Makes 12.
 

Read more on: bake  |  dairy
 

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