Spinach tarts with mint and yoghurt crust!
These lovely and light tarts are very tasty and can be eaten very pleasantly cold, too. So, try them to your next fingerfood buffet or anytime you wish!
From greeek magazine Gastronomer, December 2009, by chef Nena Ismyrnoglou
The original recipe says that the ingredients below are for 16 individual small tarts but it was enough for the 40 pieces that I made using a muffin pan –and the yoghurt crust mixture was left over…
- 16 small round individual puff pastry sheets
- 700 gr spinach, cleaned and chopped in big pieces
- 2 medium dry onions finely chopped (I used 4 small fresh green onions and one dry)
- 4 tbsp olive oil
- 1 tbsp –not full- of dry mint or the leaves of one bunch of fresh mint
- Salt, pepper
- Olive oil for greasing of the tart or muffin pan
For the yoghurt crust
- 700 gr strained yoghurt
- 4 eggs
- Salt, pepper
- 1 tbsp of sesame, browned without grease into a pan (I used black raw sesame)
- And my intervention: I added half tsp of grained nutmeg
- Prepare the spinach filling, by warming the olive oil in a pan and on medium heat. Put the onions and brown them for 7-8’
- Add spinach and keep stirring them until it loses all its liquids and stay dry in the pan.
- Remove it from heat and add mint, salt, pepper and let it aside to cool
- Prepare the puff pastry sheets. Preheat the oven at 392ο F. Grease the pan you will use –atomic tart cases or muffin pan- and put a sheet in each case. Cut small pieces of baking paper, put a piece in each case and some legumes or rice on them as a kind of weight, so as not the sheets to puff out
- Bake for 10’, take the pastry out of the oven, remove baking paper with its weights, remove pastry as well and let them cold. Don’t switch off the oven and don’t change the temperature
- Prepare the yoghurt crust by beating all the ingredients (eggs, yoghurt, salt, pepper and nutmeg –if you use any) in a big bowl with a whisk until a cream is made
- Put the tart together: put in every tart case, a piece of baked pastry, a not full tbsp of spinach –or less-, a full tbsp of yoghurt-egg mixture on top –or more- and sprinkle with some sesame.
- Bake for 25’ or until the yoghurt crust browns and thickens.