Ingredients
- 250 g frozen spinach, thawed
- 250 g low fat ricotta cheese, crumbled
- 2 tbs (10 g) finely grated parmesan cheese
- 4 extra large eggs
- 3 green shallots, finely chopped
- Freshly cracked black pepper, to season
- Olive oil cooking spray
- 6 pieces natural mountain bread
- 125 g grape tomatoes, halved
- Extra 2 tbsp (10 g) finely grated parmesan cheese
Method
Step 1
Place spinach in a sieve and press firmly to extract excess liquid. Transfer spinach to a large bowl. Add ricotta, parmesan, eggs and shallots. Season with pepper. Mix until well combined.
Step 2
Lightly grease a 12-hole standard muffin (â…“ cup individual capacity) with cooking spray. Cut each piece of mountain bread into 4 square quarters. Press 2 quarters at different angles into each hole, to line evenly. Spray lightly with cooking spray.
Step 3
Spoon filling evenly into bread cases. Top with tomatoes. Sprinkle with extra parmesan cheese.
Step 4
Bake in 180 °C preheated oven for 25 to 30 minutes or until filling is set and bread is golden. Stand tarts in pan 5 minutes. Remove. Serve warm with salad.
Tip
- These savoury tarts are also great served cold. Keep refrigerated overnight and pack into lunchboxes with a leafy salad for a tasty school or work lunch.
Tasks for kids
- Mix filling ingredients together (Step 1)
- Cut mountain bread into quarters (with adult supervision Step 2)
- Line muffin pan/pie tins with bread pieces (Step 2)
- Top tarts with tomatoes and parmesan (Step 3)
