Spinach Ricotta Tarts

Golden, flaky puff pastry cups filled with a creamy ricotta, spinach, and pea mixture. Light yet rich, with a mineral note from the spinach and sweet bursts from the peas, all wrapped in buttery pastry. Perfect for picnics, snacks, or as elegant appetizers!

Prep20

Cook20

Total40

Servings tarts

DifficultyEasy

Ingredients

2 sheets all-butter puff pastry
500 gr ricotta cheese
400 gr spinach or 180 gr frozen
200 gr peas fresh or frozen
1 egg for egg wash
2 cloves garlic
60 gr Parmesan cheese
1 lemon zest
2 pinches nutmeg
olive oil
salt and black pepper

Equipment

1 muffin tin 12-hole
round cutter about 10-11cm diameter (or a small bowl to trace around)
mixing bowl
rolling pin if needed
frying pan

Instructions

Prep your vegetables

If using fresh spinach, wilt it in a pan with a tiny splash of water, about 2 minutes. Once cool enough to handle, squeeze out all the excess water, properly. Soggy filling makes soggy pastry. Blanch fresh peas for 2 minutes in boiling water, or just defrost frozen ones. Drain well.

Make the filling

Heat a splash of olive oil and cook the garlic for about 30 seconds, until fragrant but not browned. In a bowl, mix the ricotta, spinach, peas, garlic, Parmesan, lemon zest and nutmeg. Season well with salt and pepper and taste, it should be properly seasoned to stand up to the rich pastry.

Prepare the pastry cases

Preheat the oven to 200°C (180°C fan) and lightly butter each cup of the muffin tin, getting right up the sides so the pastry releases cleanly. Roll the pastry to about 3mm if needed. Cut 12 circles, roughly 9cm across, big enough to line the cups with a little overhang. Press each gently into a cup, letting the pastry come up the sides and flop over the edge.

Fill the cases

Brush the pastry edges with beaten egg for a golden finish. Spoon the filling into each case, about three-quarters full, a rounded tablespoon per tart is about right for these cups. The pastry puffs up around the filling as it bakes.

Bake

Bake for 18–22 minutes until golden brown and well puffed, the cases crisp outside and the filling set but creamy. The smaller tarts colour a touch faster than large ones, so start checking at 18 minutes. Cool in the tin for 5 minutes to firm up, then run a knife around any that stick and lift out carefully.

Notes

Swap the peas for broad beans, or asparagus tips in season. Courgette works if you cook it down first to lose the water.
Add crumbled feta with the ricotta for a saltier, tangier version.
Keep in the fridge for 2 days. Reheat at 180°C for 8–10 minutes to crisp the pastry.
To make ahead, assemble but don't bake. Cover, refrigerate, and bake when needed, adding 5 minutes if cold.
Make sure the spinach is really well squeezed, excess water is the enemy of crisp pastry.

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