Spinach and Dill Tart with Roasted Peppers
Embark on a delightful culinary adventure with our Spinach and Dill Tart with Roasted Peppers, a dish that seamlessly blends the freshness of vegetables with the rich creaminess of cheese. Perfectly suited for a cozy afternoon tea or as a tantalizing appetizer at your next gathering, this recipe showcases the vibrant colors and flavors of summer, making it an irresistible snack for vegetarians and food lovers alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Peppers (Capsicum) | 2, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Spinach | 300 grams, finely chopped |
| Dill Leaves | 100 grams, finely chopped |
| Britannia Cheese Spread (Roasted Garlic) | 1 cup |
| All-Purpose Flour (Maida) | 1½ cups (makes 40 mini tarts) |
| Salt | ½ teaspoon |
| Sugar | 1 tablespoon |
| Chilled Butter | ½ cup, cut into small pea-size pieces |
| Chilled Water | 3 to 4 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugars | 1g |
| Protein | 4g |
| Sodium | 300mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
Servings
| Number of Servings |
|---|
| 4 |
Cuisine
| Type |
|---|
| Continental |
Course
| Category |
|---|
| Snack |
Diet
| Type |
|---|
| Vegetarian |
Instructions
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Preheat the Oven: Begin by preheating your oven to 170 degrees Celsius. This step ensures that the pastry crust bakes evenly and achieves that perfect golden crispiness.
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Prepare the Pastry Crust: Follow your preferred method to prepare the pastry crust. Once ready, roll out the pastry dough on a lightly floured surface until it is about ¼ inch thick. Using a round cutter, cut out small circles that will fit into your mini tart shell cups.
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Bake the Tart Shells: Place the pastry circles gently into the mini tart shell cups, pressing them down lightly. Bake in the preheated oven for 12 to 15 minutes, or until the tart shells are crisp and golden brown. Once baked, remove them from the oven and allow them to cool completely on a wire rack.
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Make the Filling: In a saucepan, heat a splash of oil over medium heat. Add the finely chopped garlic and sauté for a minute or two until fragrant and softened. Next, add the finely chopped red bell peppers and cook until they become tender.
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Incorporate Spinach and Dill: Stir in the chopped spinach and dill leaves, allowing them to wilt and evaporate their moisture. This step is crucial as it prevents the tart filling from becoming soggy. Once the mixture has cooked down, turn off the heat and let it cool slightly.
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Combine with Cheese Spread: In a mixing bowl, combine the sautéed vegetable mixture with the Britannia Roasted Garlic Cheese Spread. Stir until everything is well incorporated, creating a rich and flavorful filling for the tarts.
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Assemble the Tarts: Using a tablespoon, fill each mini tart shell generously with the prepared filling. Ensure that each tart is heaped with this delicious mixture, providing a satisfying bite for everyone.
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Serve and Enjoy: For an exquisite pairing, serve the Spinach and Dill Tart alongside a refreshing cup of Ahina Long Leaf Green Tea. These tarts make for a delightful afternoon snack or a charming addition to a tea party with friends and family.
Conclusion
The Spinach and Dill Tart with Roasted Peppers is more than just a dish; it’s an experience that combines comfort and elegance in every bite. Whether you’re entertaining guests or enjoying a quiet afternoon at home, these mini tarts are sure to impress with their vibrant flavors and delightful textures. So roll up your sleeves and indulge in the joy of cooking as you create this mouthwatering treat!
