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Spinach and mozzarella tarts
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Crispy pastry squares ideal for outdoor dining.
Ingredients:
  • 9.20 gm olive oil
  • 2 garlic cloves, finely chopped
  • 1 bunch spinach, trimmed
  • 82.50 ml grated parmesan
  • 1 sheet frozen puff pastry, just thawed
  • 6 baby bocconcini, halved
Instructions:
  • Preheat your oven to a toasty 220C or 200C for a fan-forced oven. Prepare a large baking tray by lining it with baking paper.
  • In a large frying pan over medium-high heat, warm oil. Cook garlic until fragrant, about 30 seconds. Add spinach and cook until wilted, about 1-2 minutes. Season, then drain by placing in a strainer over a bowl, pressing down to remove excess moisture. Coarsely chop on a board.
  • Combine the egg and parmesan in a small bowl, whisking with a fork until well mixed. Season to taste.
  • Cut the pastry into 16 squares and place them on a prepared tray. Using a small knife, gently score each square to create a 0.5cm border without cutting through the pastry completely. Divide the egg mixture evenly among the squares and then add spinach and bocconcini on top. Bake for 12-15 minutes until the pastry is puffed and golden.

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