Lunch/Dinner Spring Vegetable & Ricotta Tarts

Serves : 4

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Spring Vegetable & Ricotta Tarts

Ingredients

  • 1 pre-rolled 320g pack of Jus-Rol puff pastry
  • 100g spinach
  • 10g salted butter
  • 12 purple sprouting broccoli florets
  • 10 spring onions, finely chopped
  • 1 250g tub ricotta cheese
  • 1 egg, beaten
  • 20g parmesan cheese

Store Cupboard

  • Parchment paper

Serving suggestion:

 

Fresh crisp salad

Method

  1. Preheat the oven to 180°C / Fan 160°C / Gas Mark 4.

  2. Unroll the puff pastry and cut into 4 squares slightly larger than the broccoli spears, then score a border around the edge with a small knife without cutting all the way through. Place onto a baking tray lined with parchment paper.

  3. In a saucepan melt the butter and add the spinach and spring onions for 2 minutes then remove from the heat. When cooled squeeze to remove any water and chop finely.

  4. Mix the ricotta cheese, parmesan cheese, spinach and spring onion mixture. Season with a little salt and pepper. Spread onto the pastry, leaving a border at the edge.

  5. Divide the broccoli between the pastry tarts, brush the edges with beaten egg and bake for 20-25 minutes until the pastry is golden.