Low carb crustless spinach and smoked trout tartlets

Prep: 40 mins, Cooking: 35 mins
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By Food24 February 20 2018
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Ingredients (12)

1 tbsp olive oil
4 spring onions — chopped
200 g spinach — roughly chopped
100 g smoked trout — roughly chopped
1/2 cup cheddar cheese — grated
1/2 cup feta cheese — crumbled
1 fresh basil — chopped
eggy custard
2 eggs
150 ml milk
black pepper — freshly ground
1 tsp Dijon mustard
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Preheat the oven to 180 °C and grease a medium-sized pie dish (approximately 20 cm wide).

Heat the olive oil in a frying pan over medium heat and fry the spring onions for 4–5 minutes, or until they have softened. Add the spinach and stir until it has wilted.

Remove the pan from the heat and add the remaining filling ingredients and stir gently to combine.

Stir gently.

If using a pie dish, add this mixture to the pie dish, spreading evenly, and sprinkle over the grated cheese. [You would have added this already – see above]

Whisk the eggs and milk together. Whisk in the pepper and mustard and pour the egg mixture over the filling.

Bake for 25–30 minutes, or until set and lightly golden.

Reprinted with permission of Sarah Graham. Follow Sarah’s food journey via her blogInstagram or Facebook. 


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Caramelised red onion tartlets with goat’s milk cheese

00:30 Preheat oven to 180°C.Prepare the pastry: Rub the butter into the flour, then add the cheese, mustard powder, cayenne pepper and just enough cold water to make a smooth dough. Place in a plastic bag and refrigerate for about 30 minutes. Then roll out the dough and line eight loose-bottomed tartlet tins.

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