Ricotta Spinach Tarts With Beet Salad Recipe

Name: Ricotta Spinach Tarts With Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sheets frozen puff pastry, thawed; 18 oz fresh ricotta; 1 tbsp fresh thyme leaves; 1 None large egg; 9 oz frozen chopped spinach, thawed, excess liquid squeezed out; 4 oz grated Cheddar cheese; 1 (15 oz) can baby beets, drained, halved; 1 (14 oz) can cannellini beans, rinsed; 2 None spring onions, thinly sliced; 1 tbsp vegetable or olive oil; 1 tbsp lemon juice

Servings: persons

2 sheets frozen puff pastry, thawed
18 oz fresh ricotta
1 tbsp fresh thyme leaves
1 None large egg
9 oz frozen chopped spinach, thawed, excess liquid squeezed out
4 oz grated Cheddar cheese
1 (15 oz) can baby beets, drained, halved
1 (14 oz) can cannellini beans, rinsed
2 None spring onions, thinly sliced
1 tbsp vegetable or olive oil
1 tbsp lemon juice

1
Preheat oven to 425u00b0F. Line 2 baking trays with parchment paper. Cut each puff pastry sheet into quarters. Arrange pastry quarters on prepared trays. Using a small knife, score a 1/3 inch border around each pastry piece.
2
In a food processor, process ricotta, thyme and egg until smooth. Season. Stir in spinach. Spread ricotta mixture over each pastry rectangle, keeping within the scored border. Sprinkle with Cheddar cheese then bake for 10 mins, or until browned and cooked through.
3
Meanwhile, combine beets, beans, onions, oil and lemon juice in a medium serving bowl and toss to combine. Season. Serve warm tarts with beet salad.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sheets frozen puff pastry, thawed, 18 oz fresh ricotta, 1 tbsp fresh thyme leaves, 1 None large egg, and more.

Yes, Ricotta Spinach Tarts With Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ricotta Spinach Tarts With Beet Salad

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