Savoury tartlets

Recipe from: 13 October 2010

Ingredients 17
Servings 1
Minutes 15 mins


Serving Change
  • Tartlets:
  • 4
  • 2
  • 1
    large onion, finely chopped
  • 2
    large tomatoes, finely chopped
  • 1
    packet bacon, finely sliced
  • 2
    grated cheese
  • Salt and pepper
  • 4
    dessertspoons corn flour, heaped
  • 2
    baking powder
  • Dried parsley or origanum
  • Wilted spinach:
  • Olive oil and butter for frying
  • 1
    small onion, sliced thinly
  • 1
    medium tomato, chopped
  • Chilli powder or fresh chilli to taste
  • 1
    bunch of fresh young spinach, washed and dried


15 mins
Beat the eggs and milk together well.
Stir in the other ingredients very well, adding the baking powder last.
Divide evenly between 24 well-greased muffin tins (or pour into a greased pie dish), be careful not to overfill the muffin tins.
Sprinkle with herbs.
Bake at 180°C for about 30 minutes, until golden-brown and set.
Serve over wilted spinach:
Heat the butter and oil in a pot until bubbling.
Add the onions and fry until soft.
Add the tomatoes, cook until softened.
Stir in the chili powder and mix well.
Tear up the spinach leaves, drop them into the pot and stir into the onion mixture.
Allow them to wilt down and blend with the tomatoes and onions, then turn off the heat, so that the spinach stays bright green.

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Read more on: bake  |  shallow-fry


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